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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.
what characteristics of fatty acids are false? (Dissolves in water, used for energy storage, used to build lipids, found in triglycerides, found in steroids)?
in what part of the human body aschelminthes found?
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name of enzyme that mostly used in industrial biotechnology?
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