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The evolution of acid hydrolysis (sulfuric acid 3.16 M) at the onset gelatinization temperature (57.73 ± 0.72°C) of native corn starch was monitored. A first‐order kinetics fitting was used to estimate the mean hydrolysis time () and maximum conversion . Amylose content presented a sharp decrement of about 90% in the first 30 min. XRD results indicated A‐type to B‐type...
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