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The structure of different starch gels made of native high-amylose maize starch, purified amylose polymers and waxy-maize starch was studied using dynamic viscoelastic measurements. In this study starch gels with high-amylose content had the most rigid structure followed by pure amylose and amylopectin gels. The addition of a high amount of maltitol to the high-amylose starch dispersion before heating...
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