The amylopectin content of waxy starches is approximately:
A) 5%
B) 20%
C) 50%
D) 75%
E) 98%.
Correct Answer:
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Q12: Increasing the amount of sugar in a
Q13: The change that can be observed after
Q14: Amylose sub-units are linked together primarily by:
A)
Q15: To achieve gels of the same gel
Q16: To achieve gels of the same strength,
Q18: Acid is often added to a starch
Q19: For maximum viscosity of a lemon pie
Q20: The fraction of starch that undergoes retrogradation
Q21: Gelatinization can occur without producing a product
Q22: Amylopectin is responsible for starch gels.
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