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In shortcrust pastry, however, starch is generally less important.
Barley extracts contained higher amounts of starch, however, starch did not have a distinct effect on viscosity.
However, starch appeared to have some limitations of structural stability under extreme conditions of pH and shear.
Starch plus free glucose digestibility in the total tract was not affected by grain processing; however, starch plus free glucose digestibility tended to increase with hay supplementation.
However, starch (STA) and Lonicera japonica extract (LJE) could not be identified by the BACRA method due to high correlation coefficients of each other.
However, starch contents showed no significant differences among galls and their two types of host leaves.
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In the confectionery industry, however, starches are applied mostly as gelling and dusting agents.
However, potato starch has several advantages over cereal starch for commercial applications.
However callus starch was found to be able to simulate the starch metabolism from both leaves and endosperm and reveal the structural development of starch granules, and this was dependent on the culture system.
However, potato starch exhibited very different performance as compared to the other starches in terms of the physicochemical and steady shear rheological properties.
However, hydoxyethyl starch presented in a glucose-containing carrier solution produced less derangement of pHi than the same starch presented in a saline carrier (Wilkes NJ, Woolf R, Mutch M, Stephens R, Mooney L, Mallett SV, Peachey T, Mythen MG, unpublished data).
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