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The object of this work was to evaluate starch constitution and nutritional quality of several kinds of starch noodles by determining total starch, apparent amylose, soluble amylose, insoluble amylose, and crystal structure. The results indicated that Legumes starch noodles (Pea starch noodles and Mung bean starch noodles) have higher apparent amylose, insoluble amylose, and resistant starch (RS)...
Physicochemical properties such as AM content, morphology, gelatinization, crystallography and pasting behavior of an under utilized yam starch from Dioscoreae zingiberensis C.H. Wright were characterized by SEM, particle size analysis, X‐ray powder diffraction, DSC, and Brabender viscoamylograph, and compared to commercial potato and maize starches. D. zingiberensis starch had an AM content of 23...
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