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fatsdo ... contributecarbohydrates to the body
oats in the morning and fatsdo ... contributecarbohydrates to the body
of long chains of glucose ( amylose ) and highly branched chains of glucose ( amylopectin(passive) is composedStarch structure Starch
Consumers ... foodcontributesstarch to the diet
that " Potatoes and cassava do n't countcontributestarch to the diet
Potatoes , yams and cassava do n't countcontributestarch to the diet
Water is absorbed by starch in the rice , under high temperatureresultingin starch gelatinization
The contact and reaction of these componentscausestarch gelatinization
Parboilingcausesa gelatinization of the starch
processescan influencestarch digestibility
excessive heatingcausesstarch to char
other factorinfluencingstarch digestibility
of long , single chains of glucose(passive) is composedAmylose starch
Rapid oven drying of wetted samplescausedgelatinization of starch
of molecules of amylose and amylopectin , and starch - based films with high amylose content(passive) is composedStarch
When grain is rewetted from rains , the germination process beginscausingstarch to be digested
of two glucose polymers : amylose and amylopectin(passive) is composedStarch
of two molecules one called amylose and the other called amylopectin(passive) is composedStarch
of long chains of glucose ( amylose ) and highly branched chains of glucose ( amylopectin(passive) is composedStarch
of two molecules called amylose and amylopectin(passive) is composedStarch
of glucose polymers ( amylopectin and amylose(passive) is composedStarch
of the glucose polymers amylopectin and amylose(passive) is composedStarch
of polymers of glucose ( amylose and amylopectin(passive) is composedStarch
of two molecules - amylose ( long linear chain ) and amylopectin ( branched form(passive) is composedStarch
of long - chain glucose - two particular varieties known as amylose and amylopectin(passive) is mainly composedStarch
of glucose polymers that are branched ( amylopectin ) or linear ( amylose(passive) is composedStarch
of the glucose polymers ( glucans ) amylopectin and amylose(passive) is composedStarch
of many glucose molecules linked together and is the major form of carbohydrate storage in plants(passive) is composedStarch
of glucose found in rice , potatoes , peas , about half of dietary carbohydrates(passive) is composedstarch
of amylose and amylopectin , which are slightly or more highly branched glucose polymers(passive) is composedStarch
of molecules of amylose and amylopectin(passive) is composedStarch
of two glucan polymers : amylopectin and amylose(passive) is composedStarch
of glucose found in rice , potatoes , peas(passive) is composedstarch
of long chains of glucose that are rapidly broken up during digestion(passive) is composedStarch
of long chains of glucose that are rapidly broken up during digestion(passive) is composed Starch
of two structural components , amylose and amylopectin(passive) is composedStarch
of two forms of glucose polymers , amylose and amylopectin(passive) is composedStarch
of two molecules called amylose(passive) is composedStarch
by degradation of starch led by increase of amylase activities induced by loss of moisture(passive) resulted bystarch
of two polymeric molecules , amylose and amylopectin(passive) is composedStarch
in low blood sugar levelscan resultin low blood sugar levels
a controlled blood sugar levelthereby causinga controlled blood sugar level
to a managed blood sugar stage ... as being the food stuffleadingto a managed blood sugar stage ... as being the food stuff
to more amylasemay have ledto more amylase
weight gaincausesweight gain
of glucose moleculesis composedof glucose molecules
a direct increase in blood glucose and insulincausesa direct increase in blood glucose and insulin
rice grains to stick together when cookedcausesrice grains to stick together when cooked
the release of intestinal gascan causethe release of intestinal gas
the potato to hold together when cookedcausesthe potato to hold together when cooked
Starch to quickly break down to Amylopectin and Amylose , which are both long - chain carbohydratescausesStarch to quickly break down to Amylopectin and Amylose , which are both long - chain carbohydrates
to its notable firmnesscontributesto its notable firmness
yellowing of citrus leaves(passive) is caused byyellowing of citrus leaves
the increased hydrolysis rateleadingthe increased hydrolysis rate
my reactioncausesmy reaction
to increase in viscosityhas contributedto increase in viscosity
to the creamy consistency of the rice as well as the flavorcontributesto the creamy consistency of the rice as well as the flavor
from potato , corn , wheat , tapioca , riceoriginatingfrom potato , corn , wheat , tapioca , rice
to hindgut fermentation results in lactic acid accumulation in the gutleadingto hindgut fermentation results in lactic acid accumulation in the gut
a greater insulin spike because it 's 100 % glucosecausesa greater insulin spike because it 's 100 % glucose
to disruptionleadsto disruption
in cakes that fall and breadresultingin cakes that fall and bread
the rice to become stickycausingthe rice to become sticky
in the characteristic texture of these snacksresultingin the characteristic texture of these snacks
to its creamy texture and delicious flavorcontributeto its creamy texture and delicious flavor
the potatoes to stick together during the frying processcan causethe potatoes to stick together during the frying process
of glucose moleculescomposedof glucose molecules
of several glucose moleculesis composedof several glucose molecules
to the creamy texturecontributesto the creamy texture
the rice to stick togethercausesthe rice to stick together
of glucose found in rice , potatoes , peasis composedof glucose found in rice , potatoes , peas
the pasta to become stickywill causethe pasta to become sticky
of glucose unitscomposedof glucose units
in transparent grains that are less sticky and more separate when cookedresultin transparent grains that are less sticky and more separate when cooked
diarrhea due to the undigested starch in coloncan causediarrhea due to the undigested starch in colon
of a - D - glucose chainsis composedof a - D - glucose chains
to the creamy consistency of the rice as well as the flavourcontributesto the creamy consistency of the rice as well as the flavour
from potatoes or cornoriginatingfrom potatoes or corn
in being blood sugar in your bodyresultsin being blood sugar in your body
the rice to stickcausesthe rice to stick