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Author Question: A pH below _____ decreases the viscosity of a starch gel. a. 4.0 b. 6.5 c. 7.0 d. 7.5 e. ... (Read 33 times)

jparksx

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on: Aug 19, 2018
A pH below _____ decreases the viscosity of a starch gel.
 a. 4.0
  b. 6.5
  c. 7.0
  d. 7.5
  e. 8.0

Question 2

Which of the following factors competes with starch for available water and delays gelatinization?
 a. sugar
  b. fat
  c. protein
  d. only answers a and b are correct
  e. answers a, b, and c are correct


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Awesome

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

a

Answer to Question 2

a


jparksx

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Reply 2 on: Aug 19, 2018
Great answer, keep it coming :)

lcapri7

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Reply 3 on: Yesterday
Wow, this really help

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