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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.
Secondary Prevention: The various aspects of secondary prevention are: 1) Early Diagnosis and Case Finding This can be achieved by educating the public and commun
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