Oxidized starches
a. are more viscous than cross-linked starches.
b. are cloudier than cross-linked starches.
c. are not appropriate for use as stabilizers and emulsifiers.
d. are ideal for dusting foods such as marshmallows because of their powder-like consistency.
d
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Which of the following may reduce the likelihood of a patient developing "taste fatigue" with a commercial supplement?
a. Provide the supplement with all meals. b. Inform the patient that she is getting billed with the supplement so she might as well drink it. c. Switch to a different supplement. d. Develop a rotation for snacks and supplements with the patient.
Many dieticians choose to be dieticians in order to avoid: a. a love of science
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A fatty liver, which occurs from excessive alcohol consumption, is reversible if the individual stops drinking
Indicate whether statement is true or false.
A low-birthweight infant is defined as a baby that weighs _______ at birth.
a. 3 1/2 lbs or less b. 4 lbs or less c. 5 1/2 lbs or less d. 6 1/2 lbs or less e. 9 lbs or less