1 changed files with 1 additions and 0 deletions
@ -0,0 +1 @@ |
|||||
|
<br> Fructose will increase starch viscosity extra rapidly and achieves the next closing viscosity than sucrose because fructose lowers the temperature required throughout gelatinizing of starch, inflicting a higher ultimate viscosity. Fructose, glucose, and sucrose might all be current in food |
Loading…
Reference in new issue