Important Notice: Our web hosting provider recently started charging us for additional visits, which was unexpected. In response, we're seeking donations. Depending on the situation, we may explore different monetization options for our Community and Expert Contributors. It's crucial to provide more returns for their expertise and offer more Expert Validated Answers or AI Validated Answers. Learn more about our hosting issue here.

Based on amylose (%), which starch-water dispersion would you expect to have the firmest gel?

0
Posted

Based on amylose (%), which starch-water dispersion would you expect to have the firmest gel?

0

Starch B would be assumed to have the firmest gel as it has the highest amylose. Of course the assume is all things were equal except for the five experiments.

Related Questions

What is your question?

*Sadly, we had to bring back ads too. Hopefully more targeted.

Experts123