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Author Question: Cereal grains typically gelatinize between _____ degrees F. a. 133 and 158 b. 144 and 167 c. 145 ... (Read 72 times)

itsmyluck

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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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Answer to Question 1

b

Answer to Question 2

a





 

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