Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?
A) potato
B) tapioca
C) rice and wheat
D) corn and sorghum
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,
Q5: It is the varying _ content causes
Q6: The most common solid starch hydrolysates used
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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