Food and Cooking: Carbohydrates

Useful terms for studying carbohydrates.

Carbohydrates
Useful terms for studying carbohydrates.

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AMYLOPECTIN
AMYLOSE
CARMELIZATION
DISACCHARIDE
GELATINIZATION
GLUCOSE
HYDROLYSIS
INVERSION
MOLECULE
MONOSACCHARIDE
POLYMER
SACCHARIDE
STARCH
SWEETENER
SYNERESIS
VISCOSITY
A H I D S R A R E F P Z K D X L L W Z O
Z Z A R C M H Q C R E N E T E E W S J H
A U H P L O C G K O W X O Y K A I Z M T
N K M Y I O R D K J M S C K G S S U L I
N E G Q T A A C V I X A K F E M N I T K
M O I O P I T U Q R R N H R O O H M I Z
J C I Q U R S M D M Y U E L I N L Y X F
H N J S L B F O E N N N E T B O K H S X
U G A T R U O L C E Y C A L T S H K K P
D B U F O E I U L S U Z H R T A N D I F
Q S R H H Z V Z B L I N B M N C B B K P
O Y I Z A C Q N E N F V K E X C N I O O
W Z N T J H Z V I Y T R N O V H T H E L
H O I R L N I T C E P O L Y M A Z G I Y
Z O V D G U A M Y L O S E W C R O C H M
N Y B F V L V D Q Z N O L N R I Z D T E
K A I W E D I R A H C C A S I D Z E E R
C M H G L U C O S E W O X J A E X J H F
R R C S I S Y L O R D Y H M U E F U H I
W U G U L F X D N P E C B T N Z N H E C
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