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

question 17

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

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