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Author Question: Decreasing the amylose content of starch causes (1) increased viscosity of the paste, (2) ... (Read 87 times)

LCritchfi

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Decreasing the amylose content of starch causes
 
  (1) increased viscosity of the paste, (2) decreased viscosity of the paste, (3) stronger gels, (4) weaker gels, (5) lumping.

Question 2

A famous spread in New Zealand is
 
  (a) vegemite, (b) vegetable mash, (c) pavlova, (d) peanut crunch, (e) none of these.



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Cheesycrackers

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Answer to Question 1

4

Answer to Question 2

(a)




Cheesycrackers

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