Makakuha ng mabilis at pangkomunidad na mga sagot sa IDNStudy.com. Makakuha ng mabilis at eksaktong sagot sa iyong mga tanong mula sa aming mga eksperto na laging handang tumulong.

2. Kind and Amount of Starch. Certain type of starch will influence the characteristics of the starch paste viscosity and gel strength. Generally speaking, with "native starches" the greater the amount of amylopectin the more viscous the starch paste, whereas, the greater the amount of amylase, the firmer the gel is (greater the gel strength).​