Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from starch derived from
A) roots and tubers.
B) high-amylase hybrids.
C) cereal grains.
D) waxy hybrids.
Correct Answer:
Verified
Q1: Starch from which source is most accurately
Q2: The primary functions of starch in food
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
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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