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Author Question: Cereal grains typically gelatinize between _____ degrees F. a. 133 and 158 b. 144 and 167 c. 145 ... (Read 64 times)

itsmyluck

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on: Aug 19, 2018
Cereal grains typically gelatinize between _____ degrees F.
 a. 133 and 158
  b. 144 and 167
  c. 145 and 165
  d. 212 and 320

Question 2

It is the varying _____ content causes that texture differences in starch-containing foods.
 a. amylose
  b. protein
  c. fiber
  d. polysaccharide


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guyanai

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Reply #1 on: Aug 19, 2018
Answer to Question 1

b

Answer to Question 2

a


itsmyluck

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Reply #2 on: Aug 19, 2018
Thanks


guyanai

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Reply #3 on: Aug 19, 2018
Welcome :)


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