FOOD PROCESSING AND PRESERVATION
HIGH PRESSURE PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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An odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes is called:
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proteins
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gluten
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starch
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bland
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Explanation:
Detailed explanation-1: -Almidón: [noun, Spanish] An odorless, tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes. It is a polysaccharide which functions as a carbohydrate store and is an important constituent of the human diet.
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