Rod-Shaped Starch from Galanga: Physicochemical Properties, Fine Structure and In Vitro Digestibility.

Foods · 2024 · PMC11171565 · PMID 38891012

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a decreasing trendno p-value reported

As the temperature rises, all the starch gels show similar trends, with the energy storage modulus and loss modulus showing a decreasing trend from the beginning of the temperature rise, followed by stability.

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