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    Nutrition
  3. Study Set
    Culinary Fundamentals
  4. Exam
    Exam 27: Charcuterie
  5. Question
    Starches Gelatinize at Temperatures Above 60°C (140°F)
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Starches Gelatinize at Temperatures Above 60°C (140°F)

Question 22

Question 22

True/False

Starches gelatinize at temperatures above 60°C (140°F).

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