Starch gel formation occurs due to the presence of
A) Amylose
B) Amylopectin
C) Cellulose
D) Modified starch
E) Waxy starch
Correct Answer:
Verified
Q5: Amylopectin sub-units are linked together by:
A) 1,4-α-glucosidic
Q6: The amylose content of most starches is
Q7: The building blocks of waxy cornstarch are:
A)
Q8: A thickened starch mixture that flows is
Q9: Sugar decreases the viscosity of starch gels
Q11: The preferred type of starch to be
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
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