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Red adzuki bean suspensions (20%, w/w) were subjected to high hydrostatic pressure (HHP) processing at 0.1, 150, 300, 450 and 600 MPa for 15 min, and the effects of this physical modification on the physicochemical and structural properties were investigated. Scanning electron microscope and polarized light microscopy observation revealed a complete starch gelatinization after treatment with 600 MPa...
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