Lineback then lists down several types of modified starches and its characteristics as follows : Types Characteristics Bleached It is oxidized It has a paler color and is sterile Converted Thin boiling Dextrins Oxidized It is hydrolyzed It lessens viscosity For fluidity It is dry roasted Noted for its creamy texture and short body Cross-Linked It enhances granules It heightens viscosity It is resistant to acidity It has heightened shear resistance It has heat penetration abilities Stabilized It has a high...