The food industry utilizes starch because it can function as all of the following except
A) a stabilizer.
B) a texturizer.
C) a protein binder.
D) a fat substitute.
E) an emulsification aid.
F) a gelling agent.
Correct Answer:
Verified
Q2: The primary functions of starch in food
Q3: Short-bodied pastes that set to very rigid,
Q4: Which starch source(s)has/have the ability to form
Q5: It is the varying _ content causes
Q6: The most common solid starch hydrolysates used
Q8: Which of the following countries rely on
Q9: The mainstays of diets throughout the world
Q10: Cereal grains typically gelatinize between _ degrees
Q11: Starch consists of repeating units of:
A) fructose.
B)
Q12: Which of the following starches consists entirely
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