Scientific research would be the best source of information.
May I have brainiest?
The answer to your question is D.
Answer:
Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry
