Arianahmaco2006go Arianahmaco2006go

Technology and Home Economics

Answered

2. Kind and Amount of Starch. Certain type of starch will influence the characteristics of the starch paste viscosity and gel strength. Generally speaking, with "native starches" the greater the amount of amylopectin the more viscous the starch paste, whereas, the greater the amount of amylase, the firmer the gel is (greater the gel strength).

Sagot :

Go Training: Other Questions

Mahilig Maglimlim Ang Itik Sa Itlog? Tama O Mali

4. She Had Read The ECQ Guidelines Thoroughly Before She Shared It.5. Mrs. Castro Has Bought Laptop When The Online Classes Began.wwwPERFORMANCE TASK No. 2Direc

What Do You Think About The Places That You Have Choosen? 

Ano Ang Kahulugan Ng Masabon

What Is The Function Of Bougainvilla

List Down Other Functions You Were Able To Realize That Are Not Part Of This Lesson Then Briefly Describe Each Of Them.

How To Solve (2x+1) (2x +1 (2x+1)?

Activity 3 Directions: State The Benefits Of The Following Products In The Community. 1. Coconut Oil 2. Purified Water 3. Iron 4. Honey 5. Saltpls Naman Po Pa A

Pasagot Ako Plssssss

Show With Solutions 1.) 22÷4822 2.) 12÷2448

Iniirog Gawain Sa Pagkatuto Bilang 5: Hanapin Sa Ibaba Ang Mga Salitang May Kaugnayan Sa SAYAW, MUSIKA At PANITIKAN. R D A L L O T N T S OB Q W Y T A D A S G NA

Sub-units In DNA A1. Nitrogenous Bases 3. What Is One Property Of A Base Learned In Previous Lessons?