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The properties of gels from amaranth (Amaranthus cruentus) and achira (Canna edulis) starch blends at different proportions (75/25, 50/50 and 25/75) in excess (95% water/5% solids) and limited (60% water/40% solids) of water were characterized by textural profile analysis (TPA), paste properties and X-ray scattering. In TPA, the springiness was higher at 5% solids due to a major leaching of amylose...
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