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of two polysaccharides , amylose and amylopectin[6(passive) is chemically composedStarch
of two glucose polymers : amylose and amylopectin(passive) is composedStarch
Do plants need carbon dioxideto createstarch yes.this
intrinsic factorsinfluencingstarch digestibility
2012 ) Factorsinfluencingstarch digestibility
various factorsinfluencingstarch retrogradation
of the two polysaccharides amylose and amylopectin , which both are based on glucose residues(passive) is composedStarch
but the heat will helpsetthe starch
cooking then cooling of amylose(passive) is caused bystarch
of two glucose polymers , amylopectin and amylose , which are arranged in insoluble , semicrystalline granules(passive) is composedStarch
of glucose units called amylose and amylopectin(passive) is composedStarch
of the glucose polymers ( glucans ) amylopectin and amylose(passive) is composedStarch
why plants respire isto createstarch ( food
of two components amylose and amylopectin 491(passive) is composedStarch
of two forms of glucose polymers , amylose and amylopectin(passive) is composedStarch
of two types of glucose polymers : amylose and amylopectin(passive) is composedStarch
of polymers of glucose ( amylose and amylopectin(passive) is composedStarch
of sugar and oxygen(passive) is composedStarch
sugar content(passive) caused bystarch gelatinization
mite infestation and factorsinfluencingstarch digestibility
of chains of small sugar(passive) is composedStarch
of approximatley 25 % amylose , and 75 % amylopectin(passive) is composedStarch
food products helpsto preventstarch retrogradation
of two types of molecules , amylose and amylopectin(passive) is composedThe starch
of two major molecules , amylose and amylopectin(passive) is composedStarch
of two polymeric molecules , amylose and amylopectin(passive) is composedStarch
of amylose and amylopectin , which are slightly or more highly branched glucose polymers(passive) is composedStarch
Too much heatcan causestarch
Next I heatsetthe starch
heat and time(passive) influenced bystarch
Hot milksetsthe starch
the water ... which helpssetthe starch
clothes ... helpspreventstarch
on the other hand(passive) is composedStarch
of AMYLOSE and AMYLOPECTIN pectin(passive) is composedstarch
of both amylose and amylopectin biopolymers(passive) is generally composedStarch
of amylose and amylopectin molecules(passive) is chemically composedStarch
of both amylose ( AM ) and amylopectin ( AP(passive) is composedStarch
of glucose polymers that are branched ( amylopectin ) or linear ( amylose(passive) is composedStarch
of two polymers , amylose and amylopectin , which have different staining properties(passive) is composedStarch
a sudden spike in blood sugar levelscan causea sudden spike in blood sugar levels
weight gain and diabetescausesweight gain and diabetes
to increased glucose level and weight gainleadingto increased glucose level and weight gain
the problem and not sugar or honeycausethe problem and not sugar or honey
rice to stick togethercausesrice to stick together
of amylose and amylopectin).• During masticationcomposedof amylose and amylopectin).• During mastication
of amylose and amylopectin polysaccharidesmainly composedof amylose and amylopectin polysaccharides
of amylose and amylopectin Glycogencomposedof amylose and amylopectin Glycogen
of the polysaccharides amylose and amylopectincomposedof the polysaccharides amylose and amylopectin
the powdered sugarpreventsthe powdered sugar
when not spent as sugarcan leadwhen not spent as sugar
high blood sugar levelscan ... causehigh blood sugar levels
simply of glucoseis composedsimply of glucose
of a - D - glucose chainsis composedof a - D - glucose chains
slurry viscosity(passive) caused byslurry viscosity
in a higher viscosityresultedin a higher viscosity
to low sugar levels in the bloodstreamleadingto low sugar levels in the bloodstream
the potatoes to stick together during the frying process.alternativelycan causethe potatoes to stick together during the frying process.alternatively
weight gain if more fruit is consumed than recommendedcausesweight gain if more fruit is consumed than recommended
sugar which can be stored as fat and most North American petscreatessugar which can be stored as fat and most North American pets
excess fatpreventsexcess fat
to tooth decayleadsto tooth decay
that you to get a burn noticecan causethat you to get a burn notice
of { more than one type of molecule / amylose and amylopectincomposedof { more than one type of molecule / amylose and amylopectin
of glucose units joined by alpha01,4 linkagescomposedof glucose units joined by alpha01,4 linkages
blood sugar spikes in diabetespreventingblood sugar spikes in diabetes
a rise in blood sugar which leads to hungercausesa rise in blood sugar which leads to hunger
in different sugar composition for identical DE.42 DEdifferently resultingin different sugar composition for identical DE.42 DE
an unusual problem(passive) usually caused byan unusual problem
diabetes it is converted to blood sugar as quick as glucose 3causesdiabetes it is converted to blood sugar as quick as glucose 3
weight gain if you start to consume more than your current amountcan causeweight gain if you start to consume more than your current amount
to heart diseases and strokeleadsto heart diseases and stroke
to the level of sugar in your mouthcan contributeto the level of sugar in your mouth
processed food and sugarcan leadprocessed food and sugar
sugar absorption in the bloodstreamcausessugar absorption in the bloodstream
from the inherent structure of the starch andresultingfrom the inherent structure of the starch and
an increase in acid productioncausesan increase in acid production
of multiple glucose unitscomposedof multiple glucose units
after - meal glucose levels(passive) caused byafter - meal glucose levels
of several glucose moleculesis composedof several glucose molecules