Multiple Choice
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
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q2: Which of the following is not a
Q3: What are the typical steps in making
Q4: One result of dextrinization is<br>A) an increase
Q5: Matching<br>Definition choices:<br>-reduction<br>A)the seepage of water out of
Q6: Au jus means:<br>A) served "just as is."<br>B)
Q7: The physical unit for storing starch in
Q9: Glucose derived from starch is called<br>A) dextrose.<br>B)
Q10: Matching<br>Definition choices:<br>-gelatinization<br>A)the seepage of water out of
Q11: Which of the following factors competes with
Q52: Glazes are concentrated flavorings and/or seasonings used