MARIAALEXAMARCELINOGO
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1.What would you do if there's a problem or undesirable ​

Sagot :

JULEKA3456GO

Answer:

maybe i should try to fixed the problem

Explanation:

so i can make things better

ARIANEEMENZGO

Answer:

The gelatinization temperature of starch depends upon plant type and the amount of water present, pH, types and concentration of salt, sugar, fat and protein in the recipe, as well as starch derivatisation technology are used.

Explanation:hope it helpp

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