Starch in flour can be partially broken down by enzymes (amylases) into
A. glucose.
B. malt.
C. dextrin.
D. All of these are correct.
Answer: D
Nutritional Science
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a. Enriched grains b. Fortified grains c. Whole grains d. Non-whole grains
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a. ample vitamin content. b. high in sodium. c. adequate in zinc. d. highly absorbable iron content.
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Nutritional Science