Why should fruit juices be added to pie fillings or salad dressings after gelatinization has occurred?
A. because the low pH of fruit juices decreases a starch gel's viscosity
B. because the vitamin C content of fruit juices decreases a starch gel's viscosity
C. because the sugar content of fruit juices decreases a starch gel's viscosity
D. because the pulp particles from fruit juices decrease a starch gel's viscosity
Answer: A
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