The most common solid starch hydrolysates used now are
A) gums and pectins.
B) maltose and sucrose.
C) celluloses and hemicelluloses.
D) dry maltodextrins and corn syrup solids.
Correct Answer:
Verified
Q1: Starch from which source is most accurately
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
Q7: The food industry utilizes starch because it
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)
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