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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.
transport systerms
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Thus, the objectives of the nutritional care process should include the following points: 1. Restoration of good nutritional status with dietary modifications and counseling.
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