TLS Online TPP Program
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TLS Online TPP Program
#Question id: 36260
#XL - U Food Technology
Functional properties of dietary fibre include:
TLS Online TPP Program
#Question id: 36261
#XL - U Food Technology
Starch gelatinization involves:
TLS Online TPP Program
#Question id: 36262
#XL - U Food Technology
Factors affecting starch gelatinization temperature include:
TLS Online TPP Program
#Question id: 36263
#XL - U Food Technology
Which of the following statements about retrogradation are true?
TLS Online TPP Program
#Question id: 36264
#XL - U Food Technology
In food processing, gelatinization is desirable in:
TLS Online TPP Program
#Question id: 36265
#XL - U Food Technology
During starch gelatinization, the following changes occur:
