A starch, such as flour, that has been browned with heat will have more thickening power than a white flour.

Thomasvep

wrote...

Go to Answer

Posts: 85

Rep:

3 years ago

A starch, such as flour, that has been browned with heat will have more thickening power than a white flour.

A starch, such as flour, that has been browned with heat will have more thickening power than a white flour.

▸ true

▸ false

Textbook

Introductory Foods

Edition: 14^th

Authors: Scheule, Bennion

Read 28 times

1 Reply

Report

Replies

Answer verified by a subject expert

GUILLEMR

wrote...

Posts: 91

Rep:

3 years ago

More solutions for this book are available here

Report

Related Topics

Thomasvep Author

wrote...

3 years ago

Smart ... Thanks!

joyceess

wrote...

Yesterday

Helped a lot

apelton

wrote...

2 hours ago

this is exactly what I needed

New Topic

Quick Reply

Explore

Post your homework questions and get free online help from our incredible volunteers

911 People Browsing

Start New Topic Take the Tour CoursesNew Study Tools Topics Trending Browse by Textbook

Live Chat

Related Images

890

1000

419

Your Opinion

Previous poll results: Do you believe in global warming?

It's sore throat season, why does my mucus have red spots?

Courses by Biology Forums

Strange Ingredients Lurking in Doritos Chips

Bonobos, Chimpanzees, and the 98% DNA Link

The Toxic Skin and Fungi Defense

Ready to ask a question on Biology Forums? Try it out

Home Search Q & A Board Gallery Resource Library Blog Dictionary Chat	Quick Links Start a Topic Latest Topics Unanswered Questions Courses Study Tools Browse by Textbook	Social Facebook YouTube Community Stats Who's Online Trending Staff	Help About Us Take the Tour Study Tips Posting Guidelines Terms and Policies Contact Us
Biology Forums - Study Force © 2010-2024 \| Powered by SMF \| SMF © 2015, Simple Machines \| Sitemap Biology-Forums.com is not affiliated with any publisher. Book covers, title and author names appear for reference only.