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The effect of incubation after debranching on the powder structure and gelation behaviour of debranched cassava starch (DBCS) was investigated. The DBCS samples were prepared by debranching 10% (w/v) cassava starch with pullulanase at 55 °C for 24 h, then incubated at 4 °C for 0, 1, 4, 24 and 72 h and recovered by precipitation with ethanol. The unincubated DBCS appeared as small, sponge‐like aggregates...
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