Rheological, textural, and structural properties of heat-induced yam starch gels: Effects of high-amylose mung bean starch.

Food Chem X · 2026 · PMC13235484 · PMID 42255279

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a clear trendno p-value reported

A clear trend was observed within this major decomposition region, and the residual weight at any given temperature increased with higher levels of MBS.

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