The starch molecules that have the greatest thickening power are_________.
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Keep practicing — related questions
- Starches with a branched structure are called ________.
- The ability of some starch-water mixtures to thicken as they cool is called______.
- __________Thickens, stabilizes, and traps flavors and color in food products.
- Which factor does not affect the ability of starch to thicken?
- Which of the following carbohydrates is a linear storage polysaccharide?
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