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There are differences in enzymatic hydrolysis of starch slurries determined by the starch‐iodine method, but the reason for this phenomenon is not clear. In this study, corn, cassava, and potato starches that are commonly used in warp sizing as the research object, separating amylose and amylopectin, removing lipids or lipids, and proteins in starch, to explore the effect of starch molecular structure...