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Starch from marama (Tylosema esculentum) storage roots were isolated and characterized for physicochemical, micro‐ and molecular structure, pasting, and thermal properties, and were compared to commercial cassava, maize, and potato starches. The amylose content of marama root starch was 192 g/kg starch; and was close to cassava (196 g/kg), but lower in comparison to maize (250 g/kg) and higher than...
High amylose (HA), medium amylose (MA), low amylose (LA) (amylose content = 37.85, 27.55, and 9.98%, respectively) rice starches are modified by dry heat treatment (130 °C) with xanthan gum (X). The physicochemical properties of dry heated xanthan‐rice starch samples (modified sample: HAX‐130, MAX‐130, and LAX‐130) are investigated and compared with native rice starches (HA, MA, and LA) and two controls...
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