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The effect of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structure, physicochemical properties and digestibility of wheat B‐starch were studied. Annealing degraded the starch molecules, disrupted amylopectin and amylose structures, and decreased the molecular weight and the long chain of amylopectin. Meanwhile, the double helix structure and the crystalline...
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