compare the structures of amylose and amylopectin and how these structures affect cooking properties; and
Standard detail
(F)
Depth 2Parent ID: 7C031A47AA00451FB6431C5EE4167D61Standard set: Hospitality and Tourism (2010): Grade 11
Original statement
Quick facts
- Statement code
- (F)
- List ID
- (F)
- Standard ID
- 0A835091E72747AEB908D379E0641187
- ASN identifier
- S2671982
- Subject
- CTE (2010-)
- Grades
- 11
- Ancestor IDs
- 7C031A47AA00451FB6431C5EE4167D61DACC0AF8AAA146E496328AB556DF65D4
- Source document
- Hospitality and Tourism (2010)
- License
- CC BY 3.0 US