Q40: Heating and enzymatically treating starch creates _.
A)chitin
B)lignins
C)resistant
Q41: The bran component of cereals contains the
Q42: A good choice of a food to
Q43: The repeating monosaccharide in stachyose and verbascose
Q44: Viscous gel-forming fibers may contribute to satiety
Q46: Sandwich spreads and dips are naturally high
Q47: The health benefits of fiber are based
Q48: Dietary fiber is defined as nondigestible carbohydrates
Q49: Ingesting foods rich in gel-forming fibers is
Q50: Pectins,gums,inulin and resistant starches are structurally longer-chain,water-soluble
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