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Mechanism and Measuring Method of Starch Retrogradation

The mechanism of the short-term and long-term retrogradation of starch was discussed from the point of view of molecular structure, and the effects of molecular structure, moisture content, temperature, amylase and lipids on the retrogradation were systematically expounded. On this basis the methods for measuring the said retrogradation such as rheological methods, differential scanning calorimetry and x-ray diffraction etc were compared by analysis.
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