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2009•Food HydrocolloidsOpen access

Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties

Sara Gomand, Lieve Lamberts, Richard G. F. Visser, Jan A. Delcour

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Key concepts: Amylose, Swelling, Retrogradation (starch), Amylopectin, Chemistry, Starch, Potato starch, Granule (geology)

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