T or F Carbohydrate gums sometimes are used as fat replacements in baked products to reduce calorie content.
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Q16: One of the building blocks of most
Q17: Dextrins are composed of
A) Glucose
B) Glucose and
Q18: Starch is composed of
A) Glucose
B) Glucose and
Q19: Amylopectin is composed of
A) Glucose
B) Glucose and
Q20: The linkage of cellulose is:
A) α-glucosidic
B) β
Q22: Sucrose is the most common monosaccharide in
Q23: Starch is made up of amylose and
Q24: Dextrins have limited thickening ability.
Q25: A breakdown product of polysaccharides, characterized by
Q26: Some polysaccharide gums can be used as
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