Based on the percent sag test, which starch dispersion most likely had the firmest gel?
Related Questions
- Based on the percent sag, which of the following most likely had corn oil added to the dispersion versus the same percentage butter?
- Based on the percent sag, which starch most likely had the lowest pH of the water-acid dispersion?
- Based on the percent sag, which starch most likely was a high amylose starch?
