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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 13
The increase in volume, viscosity, and translucency of starch granules heated in a liquid is referred to as _________.
A) gelatinization
B) dextrinization
C) retrogradation
D) deglazing
A) gelatinization
B) dextrinization
C) retrogradation
D) deglazing
Explanation
Verified
Verified
Hence, the correct answer is option (a)....
Understanding Food 5th Edition by Amy Christine Brown
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