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Stored Gelatinized Waxy Potato Starch Forms a Strong Retrograded Gel at Low pH with the Formation of Intermolecular Double Helices | Journal of Agricultural and Food Chemistry
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A: Corn starch gels in glucose syrup in different concentrations: a... | Download Scientific Diagram
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Controlling the pasting, rheological, gel, and structural properties of corn starch by incorporation of debranched waxy corn starch - ScienceDirect
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SciELO - Brasil - Temperature influence in cornstarch gelatinization for froth flotation Temperature influence in cornstarch gelatinization for froth flotation
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The effect of starch concentration on the gelatinization and liquefaction of corn starch - ScienceDirect
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SciELO - Brasil - Temperature influence in cornstarch gelatinization for froth flotation Temperature influence in cornstarch gelatinization for froth flotation
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A guide to thickeners: cornstarch, tapioca, arrowroot, potato starch and flour - The Washington Post
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