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Raw maize starch, initially stored at ambient temperature and relative humidity, was examined by means of Broadband Dielectric Spectroscopy in the temperature range from 30 to 130 °C and in the frequency range from 0.1 Hz to 1 MHz. The α-relaxation processes of amylose and amylopectin were, for the first time, separately recorded and analyzed by employing the electric modulus formalism, while the...