What feature of alcohol fermentation makes it more suitable for the baking process than lactic acid fermentation? a. alcohol fermentation generates nad+ from nadh, but lactic acid fermentation generates nadh from nad+. b. carbon dioxide gas is produced as a by-product of alcohol fermentation but not lactic acid fermentation. c. yeasts can use alcohol fermentation, but only human muscle cells can use lactic acid fermentation. d. the products of alcohol fermentation are edible but those of lactic acid fermentation is not edible