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Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151 Exercise 7
Starches that have been altered to affect their heating times, viscosity, or gelatinization are referred to as:
A) gelled starches.
B) smooth starches.
C) tough starches.
D) modified starches.
A) gelled starches.
B) smooth starches.
C) tough starches.
D) modified starches.
Explanation
Verified
Verified
Hence, the correct answer is option (d)....
Understanding Food 5th Edition by Amy Christine Brown
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