Impact of Storage Duration on the Structural and Functional Properties of Starch in Spicy Strips.

Foods · 2026 · PMC12984352 · PMID 41829099

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an increasing trendno p-value reported

As shown in Figure 3 and Figure 4 , the retrogradation rate of amylose gradually decreases over time, while the retrogradation rate of amylopectin generally indicates an increasing trend.

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