InstructionNo plagiarism, Outside sources okay, 4 is the limit of sources. 8 HOURS, Nutrition and Food knowledge needed. Communication Needed, EXPLAIN how each ingredient functions in the original recipe (i.e. how/why do eggs coagulate to develop structure of product?) Cite at least two references as you explain the functional properties) Example: Eggs: Eggs help strengthen the structure of the muffin through coagulation. Eggs also contribute to leavening via the release of steam during the baking process. Explain how you changed the ingredients or preparation technique for the modified recipe. For all new ingredients, explain their function in the recipe. Justify why the changes were made and how they affected texture, color, flavor and instrumental measurements.