Effect of Pullulanase debranching freeze-thaw treatments and fatty acid on functional properties of yam starches.

However, the gelatinization temperatures of the pasted yam starches treated with the PD synergized FT 1 cycle showed a decreasing trend ( p < 0.05) compared with the native group.

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This phenomenon has also been reported in the dough of steamed buns, where an increase in the frequency of FT treatment cycles revealed an increasing trend in Δ H 63 .

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