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Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151Understanding Food 5th Edition by Amy Christine Brown
Edition 5ISBN: 978-1133607151 Exercise 14
Describe how the following starches differ in their gelling ability: starches with high levels of amylose (regular cornstarch), starches with low levels of amylose (potato and tapioca), and waxy hybrids.
Explanation
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Starches with high levels of amylose lik...
Understanding Food 5th Edition by Amy Christine Brown
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