Which Starch Source(s)has/have the Ability to Form Viscous, Short-Bodied Pastes

question 38

Multiple Choice

Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque gel upon cooling?

• A) potato
• B) tapioca
• C) rice and wheat
• D) corn and sorghum

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