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Home Q & A Board Humanities Art and Culture Culinary Arts
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sfern sfern
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4 years ago
The substance most responsible for gel formation in a starch-thickened pudding is

▸ pectin.

▸ dextrin.

▸ amylose.

▸ amylopectin.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
Authors:
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CathygoldieCathygoldie
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4 years ago
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