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Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981Understanding Food 4th Edition by Amy Christine Brown
Edition 4ISBN: 978-0538734981 Exercise 3
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 4th Edition by Amy Christine Brown
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