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The effect of black cumin extract (BCE) on the physicochemical properties of rice (RS), chickpeas (CP), and sweet potato (SP) starches was investigated using a rapid visco‐analyzer (RVA), a Brookfield viscometer, a texture analyzer, and light microscopy. Starch was gelatinized in BCE as is and at pH 5 or pH 9. Compared to the control, the RVA data revealed that the peak, setback, and final viscosities...
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