Answer:
At 60˚C, the starch granules begin to absorb the liquid and swell. At 80˚C, the granules will have absorbed 5x their volume until they burst open, releasing starch into the liquid. Gelatinisation is complete when the liquid reaches 100˚C. When the sauce cools, it gets even thicker, setting into a gel.
Explanation:
the conflict is letting go of what you have and starting over
<span>education and entertainment</span>
A symbol of the resurrection used by both fra angelico and carlo crivelli was a SWALLOW
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Answer:
jingle bells, rudolph, frosty
Explanation:
theres a lot