It is the varying _____ content that causes texture differences in starch-containing foods.
A. amylose
B. protein
C. fiber
D. polysaccharide
Answer: A
Nutritional Science
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Prader–Willi syndrome interferes with muscle development, cognition, and _____.
A. pulmonary function B. vision C. control of appetite D. auditory acuity E. kidney function
Nutritional Science
Among the beneficial compounds naturally found in foods are those that provide calories and flavor.
Answer the following statement true (T) or false (F)
Nutritional Science
If a food has 15 mg of cholesterol per serving, then it can be labeled as low cholesterol
Indicate whether the statement is true or false
Nutritional Science
The form of fluoride in toothpaste is ____.?
A) ?hydrofluoric acid B) ?calcium fluoride C) ?potassium fluoride D) ?sodium fluoride
Nutritional Science