Which of the following factors competes with starch for available water and delays gelatinization?
A) sugar
B) fat
C) protein
D) only answers a and b are correct
E) all of the above answers are correct
Correct Answer:
Verified
Q4: Complex carbohydrates (polysaccharides) provide _ calories (kcal)
Q5: Which of the following factors either decreases
Q5: It is the varying _ content causes
Q9: Which of the following countries rely/relies on
Q10: Cereal grains typically gelatinize between _ degrees
Q11: Starch consists of repeating units of:
A) fructose.
B)
Q12: Which of the following starches consists entirely
Q16: A pH below _ decreases the viscosity
Q20: The physical unit for storing starch in
Q30: The best way to prevent retrogradation is
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