Oxidized starches a. are more viscous than cross-linked ...

[magmichele12]

Oxidized starches
 a. are more viscous than cross-linked starches.
  b. are cloudier than cross-linked starches.
  c. are not appropriate for use as stabilizers and emulsifiers.
  d. are ideal for dusting foods such as marshmallows because of their powder-like consistency.

Question 2

Which of the following is not a characteristic of cross-linked starches?
 a. the starch is more heat resistant
  b. the starch is more likely to lose viscosity when exposed to heat
  c. improved appearance and texture in a pie filling, compared to one that utilizes unmodified starch
  d. ideal for use in pasta, cheese, and barbecue sauces

[ghepp]

Answer to Question 1

d

Answer to Question 2

b

[magmichele12]

Thanks for the timely response, appreciate it

[parker125]

Great answer, keep it coming