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

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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.

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▸ false

Textbook

Introductory Foods

Edition: 14^th

Authors: Scheule, Bennion

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