Author: Anonymous

During cooling, the amylopectin sets and forms a gel.

When starch is exposed to freeze-thaw cycles, __________ is likely to occur.

What is the technique that ice is subjected to vacuum and then heated, it is converted into vapor without going through the liquid phase?

The configuration of the reference carbon atom in glucose determines whether the sugar belongs to D or to L series.

Water has a relatively high specific heat and latent heat compared with most substances.

Which of the following sensory tests is usually conducted by a large number of panelists that are a specific consumer group of a particular product?

Which of the following can prevent lump formation in a starch mixture?

Which of the following describes “some liquid being squeezed out of the gel and accumulating on the gel surface?”

Which of the following contains the highest amount of amylopectin?

Non-climacteric fruits will ripen prior to harvest. Banana is one of the examples.