All starches have the same size and shape when viewed under a microscope.
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Q21: Distinguish between:
Q32: Waxy starches are useful when formulating products
Q33: The specific characteristics of starch gels are
Q34: Retrogradation is
A) A decreased swelling of the
Q35: Pasting is the change that occurs to
Q36: Acid thins starch pastes because the acid
Q38: Sugar increases translucency of a gelatinized starch
Q39: Retrogradation involves hydrogen bonding of starch molecules
Q40: Flour will form a stronger gel than
Q41: The food industry is interested in making
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