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Changes in the content and morphology of residual starch in Zaopei during strong‐flavor Baijiu fermentation are investigated. The results show that the residual starch content increases through the Baijiu production and that the residual starch content of distiller's grains (DGS) is the highest (76.35%). The crystalline structure of starch changes from A‐type (raw grain starch) to B + V‐type (Zaopei...
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