75. Which of the following characteristics is NOT associated with starch retrogradation?
(A) Leftover, long-grain rice gets hard
(B) Amylopectin retrogrades and recrystallizes in bread
(C) Expulsion of liquid from a cooked, cooled starch gel
(D)Exposure of the starch granules to dry heat
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統計: A(7), B(12), C(15), D(21), E(0) #2319679
統計: A(7), B(12), C(15), D(21), E(0) #2319679