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How Water content Influence the RS content?
The yield of RS formed in heat-moisture treatment is closely related to water content, which may be an inherent component of food or added during cooking. Generally, optimum water content leads to proper and complete gelatinization followed by retrogradation, thus contributing to the RS.
Explain in brief about the Trail Making Test In part A of this procedure the subject must connect in order a series of circled numbers randomly scattered over a sheet of 81\2 X
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