Short-bodied pastes which set to very rigid opaque gels upon cooling best describes the gelatinization characteristics of
A) roots and tubers.
B) high-amylase hybrids.
C) cereal grains.
D) waxy hybrids.
Correct Answer:
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Q5: Which of the following factors either decreases
Q5: It is the varying _ content causes
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Q11: Starch consists of repeating units of:
A) fructose.
B)
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