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Sweet potato amylose and amylopectin were isolated from retrograded sweet potato starch. During isolation, the retrograded starches were resolved in 4.0 M KOH and then 4.0 M HCl was added to adjust the pH of the solutions to neutral, therefore KCl was formed in starch solutions. Long or short crystals of KCl grew on sweet potato amylose solution or amylopectin solution in the drying process. The results...
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