Multiple Choice
The most common solid starch hydrolysates used now are
A) gums and pectins.
B) maltose and sucrose.
C) celluloses and hemicelluloses.
D) dry maltodextrins and corn syrup solids.
Correct Answer:
Verified
Correct Answer:
Verified
Related Questions
Q21: Discuss the structure of a polysaccharide and
Q22: Complex carbohydrates (polysaccharides) provide _ kcalories of
Q23: What is gravy? Discuss the gravy preparation
Q24: Why should fruit juices be added to
Q25: Describe the five mother sauces. What does
Q27: Which of the following has been chemically
Q28: On which continent is rice the most
Q29: Tomato sauce is a mother sauce that
Q30: The increase in volume, viscosity, and translucency
Q31: What happens to the quality of dry