Starch from Which Source Is Most Accurately Described as Forming

question 47

Multiple Choice

Starch from which source is most accurately described as forming a viscous, long-bodied, relatively clear paste when gelatinized, and then a weak gel upon cooling?

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

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Definitions:

Accidents

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Old Age

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A learned emotional response to death-related phenomena characterized by extreme apprehension; used synonymously with death fear.

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