Which of the Following Is Not a Characteristic of Cross-Linked

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) The starch improves appearance and texture in a pie filling compared to one that utilizes unmodified starch.
D) The starch is ideal for use in pasta, cheese, and barbecue sauces.