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Gelatinized starch gels of waxy maize and high-amylopectin potato were subjected to different time-temperature conditions, aiming at producing extensive amounts of retrograded amylopectin. The purpose was to investigate the impact of amylopectin retrogradation on the resistant starch formation and on the rate of starch digestion with porcine pancreatic α-amylase. Dried non-cycled gelatinized starch...
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