Multiple Choice
Which of the following is not a characteristic of cross-linked starches?
A) the starch is more heat resistant
B) the starch is more likely to lose viscosity when exposed to heat
C) improved appearance and texture in a pie filling, compared to one that utilizes unmodified starch
D) ideal for use in pasta, cheese, and barbecue sauces
Correct Answer:
Verified
Correct Answer:
Verified
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