gelatinizable starch
is gelatinizable
becomes gelatinizable
more gelatinizable
the gelatinizable starch can be used as a thickener in sauces.
this material is easily gelatinizable when heated.
the gelatinizable powder dissolves quickly in hot water.
some proteins become gelatinizable at high temperatures.
the gelatinizable compound is commonly used in food industry.
we need a fully gelatinizable substance for this experiment.
the gelatinizable starch absorbs water and expands.
this type of flour is highly gelatinizable.
the gelatinizable agent helps improve texture.
certain fibers become gelatinizable after processing.
the gelatinizable mixture forms a stable gel.
corn starch is a classic gelatinizable ingredient.
gelatinizable starch
is gelatinizable
becomes gelatinizable
more gelatinizable
the gelatinizable starch can be used as a thickener in sauces.
this material is easily gelatinizable when heated.
the gelatinizable powder dissolves quickly in hot water.
some proteins become gelatinizable at high temperatures.
the gelatinizable compound is commonly used in food industry.
we need a fully gelatinizable substance for this experiment.
the gelatinizable starch absorbs water and expands.
this type of flour is highly gelatinizable.
the gelatinizable agent helps improve texture.
certain fibers become gelatinizable after processing.
the gelatinizable mixture forms a stable gel.
corn starch is a classic gelatinizable ingredient.
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