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Q: When mixed with sugar and acid, this type of fiber forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm. A. hemicelluloses B. gums and mucilages
C. starch D. pectin
A: When mixed with sugar and acid, PECTIN forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm.
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User: When mixed with sugar and acid, this type of fiber forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm. A. hemicelluloses B. gums and mucilages C. starch D. pectin





Weegy: C. starch. Starch forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm.
Expert answered|eturker|Points 2440|



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Asked 8/1/2012 1:18:10 PM
Updated 6/22/2015 1:32:29 PM
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When mixed with sugar and acid, PECTIN forms a gel that is added to jellies, jams, sauces, and salad dressings to make the food firm.
Added 6/22/2015 1:32:29 PM
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