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Resistant starch (RS) is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis (RVA) and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS (RS3 and RS2) and three wheat flours. The wheat flours represented...
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