Which starch source(s) has/have the ability to form viscous, ...

[saliriagwu]

Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?
 a. potato
  b. tapioca
  c. rice and wheat
  d. corn and sorghum

Question 2

Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?
 a. roots and tubers
  b. cereal grains
  c. waxy hybrids
  d. high-amylase hybrids

[matt95]

Answer to Question 1

c

Answer to Question 2

a

[saliriagwu]

Wow, this really help

[Hdosisshsbshs]

Thanks for the timely response, appreciate it