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Changes in the properties of normal maize starch (NMS) and waxy maize starch (WMS) after heat–moisture treatment (HMT) under various reaction conditions were investigated. NMS and WMS were adjusted to moisture levels of 20%, 25% and 30% and heated at 100°C for 2, 4, 8 and 16h. The results showed that moisture content was the most important factor in determining pasting properties for NMS, whereas...
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