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Potato starch (PS) was blended with maize (MS), waxy maize (WMS), rice (RS) or waxy rice (WRS) starch in different ratios. Gelatinization of the blends was studied at intermediate water content (1:1 starch dry matter:water). In the pure state, PS gelatinizes at slightly lower temperature than the other components. The pure systems as well as the blends display bimodal gelatinization with so-called...
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