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Which Starch Source(s)has/have the Ability to Form Viscous, Short-Bodied Pastes

Question 38

Multiple Choice

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

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