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Structural and functional properties of starch from purple yam (Dioscorea alata L.) is investigated, and starches from other three yam varieties grown in China are used for comparison. The yam starches show a variety of shapes from oval to elongated or irregular. The amylose content of four yam starches is in the range of 28.3–37.9%. The D. alata L. starch exhibits a typical B‐type X‐ray diffraction...
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