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2014•Food HydrocolloidsRequires access

The interaction of sweet potato amylose/amylopectin and KCl during drying

Junjie Guo, Haiqi Kang, Xia Feng, Xijun Lian, Lin Li

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Key concepts: Amylopectin, Amylose, Starch, Potato starch, Chemistry, Crystallization, Salt (chemistry), Food science

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