Viscous, long-bodied, relatively clear pastes with a weak gel upon cooling best describes gelatinization behavior of which of the following starch sources most accurately?

Question

Quizplus · Accepted Answer

Root and tuber starches, such as those from potatoes, typically form viscous, long-bodied pastes that are relatively clear and form a weak gel upon cooling, which aligns with the description given.

Viscous, Long-Bodied, Relatively Clear Pastes with a Weak Gel Upon