Answer:

d.gelling

Explanation:

This is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover container of the starch gel with a waterproof cover. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.

Answer:

C. Thinning of gel

Explanation:

Skin formation is due to loss of water form the starch and protein molecules near the the surface of the mixture. To reduce this problem, cover container of the starch gel with waterproof cover.