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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 6
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 4th Edition by Amy Christine Brown
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