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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.
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Homology indicates similarity between the two different nucleotide or the amino acid sequences, generally with potential evolutionary importance. It is probably better to use more
Explain TechnologicaI advances of clinical dietitian TechnologicaI advances in nutritional support for the critically ill have enhanced the clinical dietitian's role. In the
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