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Author Question: One result of dextrinization is a. an increase in sweetness. b. an increase in thickening power. ... (Read 95 times)

aabwk4

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One result of dextrinization is
 a. an increase in sweetness.
  b. an increase in thickening power.
  c. an increase in the amount of water needed for sufficient absorption.
  d. a pale color of the final product.

Question 2

Commercially, _____ is most often used to thicken puddings, whereas _____ is preferred in the manufacture of canned and frozen food products.
 a. tapioca, potato starch
  b. regular cornstarch, waxy cornstarch
  c. regular sorghum, waxy sorghum
  d. high-amylase cornstarch, regular cornstarch



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fur

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Answer to Question 1

a

Answer to Question 2

b




aabwk4

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Reply 2 on: Aug 19, 2018
Wow, this really help


connor417

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Reply 3 on: Yesterday
Excellent

 

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