Short-Bodied Pastes That Set to Very Rigid, Opaque Gels Upon

question 27

Multiple Choice

Short-bodied pastes that set to very rigid, opaque gels upon cooling are most likely prepared from starch derived from

• A) roots and tubers.
• B) high-amylase hybrids.
• C) cereal grains.
• D) waxy hybrids.

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