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Home Q & A Board Humanities Art and Culture Culinary Arts
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Jonn Jonn
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3 years ago
When a starch mixture thickens because of moist heat it is called

▸ gelation

▸ gelatinization

▸ retrogradation

▸ dextrinization
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
Authors:
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FlamingAura5FlamingAura5
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3 years ago
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