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intrinsic factorsinfluencingstarch digestibility
2012 ) Factorsinfluencingstarch digestibility
various factorsinfluencingstarch retrogradation
mite infestation and factorsinfluencingstarch digestibility
of two polysaccharides , amylose and amylopectin[6(passive) is chemically composedStarch
Do plants need carbon dioxideto createstarch yes.this
research about resistant starches and factorsinfluencestarch digestibility
of two glucose polymers : amylose and amylopectin(passive) is composedStarch
cooking and then cooling of amylose(passive) caused bystarch
of the two polysaccharides amylose and amylopectin , which both are based on glucose residues(passive) is composedStarch
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
clothes ... helpspreventstarch
The GIF1 gene ... that then are usedto createstarch
various intrinsic and extrinsic factors ( Wurzburg 1986(passive) is influenced byStarch digestibility
formation of a complex with acetic acid when confounding factors(passive) to be influenced byStarch digestibility
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 two components amylose and amylopectin 491(passive) is composedStarch
Adopts low temperature drying systemwill preventstarch gelatinization
Whole grains with gluten or starch Foods with glutencan causestarch
of amylose and amylopectin , which are slightly or more highly branched glucose polymers(passive) is composedStarch
of complex chains joined together by means of glucose units(passive) is composedStarch
of polymers of glucose ( amylose and amylopectin(passive) is composedStarch
1.The hydrocyclone separator is made of stainless steelto preventstarch
of two major molecules , amylose and amylopectin(passive) is composedStarch
of two polymeric molecules , amylose and amylopectin(passive) is composedStarch
food products helpsto preventstarch retrogradation
of long chains of glucose molecules(passive) is composedStarch
of glucose units primarily linked by alpha 1,4-glycosidic bonds(passive) is composedStarch
of glucose polymers that are branched ( amylopectin ) or linear ( amylose(passive) is composedStarch
of long , branched polymers of glucose molecules(passive) is composedStarch
of chains of small sugar(passive) is composedStarch
of two dissertation writing service forms of glucose polymers , amylose and amylopectin(passive) is composedStarch
of two glucose polymers : amylose ( ∼20%–30 % ) , which has long chains with a few branches , and amylopectin ( ∼70%–80 % ) , which is highly branched ( Figure 1(passive) is composedStarch
of approximatley 25 % amylose , and 75 % amylopectin(passive) is composedStarch
of two polymers , amylose and amylopectin , which have different staining properties(passive) is composedStarch
of a mixture of two polymers , an essentially linear polysaccharide , amylose ( a polymer of glucose units ) , and a highly branched polysaccharide , amylopectin(passive) is composedStarch
of two glucose polymers : amylose , formed by long linear chains , and amylopectin , which is larger and highly branched(passive) is composedStarch
a sudden spike in blood sugar levelscan causea sudden spike in blood sugar levels
to increase in viscosityhas contributedto increase in viscosity
weight gain and diabetescausesweight gain and diabetes
of amylose and amylopectin).• During masticationcomposedof amylose and amylopectin).• During mastication
of the polysaccharides amylose and amylopectincomposedof the polysaccharides amylose and amylopectin
of amylose and amylopectin polysaccharidesmainly composedof amylose and amylopectin polysaccharides
of amylose and amylopectin Glycogencomposedof amylose and amylopectin Glycogen
the problem and not sugar or honeycausethe problem and not sugar or honey
when not spent as sugarcan leadwhen not spent as sugar
slurry viscosity(passive) caused byslurry viscosity
in a higher viscosityresultedin a higher viscosity
high blood sugar levelscan ... causehigh blood sugar levels
of a - D - glucose chainsis composedof a - D - glucose chains
simply of glucoseis composedsimply of glucose
to low sugar levels in the bloodstreamleadingto low sugar levels in the bloodstream
to tooth decayleadsto tooth decay
to increased glucose level and weight gainleadingto increased glucose level and weight gain
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
of { more than one type of molecule / amylose and amylopectincomposedof { more than one type of molecule / amylose and amylopectin
the potatoes to stick together during the frying process.alternativelycan causethe potatoes to stick together during the frying process.alternatively
blood sugar spikes in diabetespreventingblood sugar spikes in diabetes
that you to get a burn noticecan causethat you to get a burn notice
from the inherent structure of the starch andresultingfrom the inherent structure of the starch and
of glucose units joined by alpha01,4 linkagescomposedof glucose units joined by alpha01,4 linkages
sugar absorption in the bloodstreamcausessugar absorption in the bloodstream
processed food and sugarcan leadprocessed food and sugar
to the level of sugar in your mouthcan contributeto the level of sugar in your mouth
a rise in blood sugarcausesa rise in blood sugar
diabetes it is converted to blood sugar as quick as glucose 3causesdiabetes it is converted to blood sugar as quick as glucose 3
in different sugar composition for identical DE.42 DEdifferently resultingin different sugar composition for identical DE.42 DE
to low glycemic responses , modulate levels and bioaccessibility of bioactive compounds and improve mineral bioavailabilityleadingto low glycemic responses , modulate levels and bioaccessibility of bioactive compounds and improve mineral bioavailability
an increase in acid productioncausesan increase in acid production
an unusual problem(passive) usually caused byan unusual problem
after - meal glucose levels(passive) caused byafter - meal glucose levels
of multiple glucose unitscomposedof multiple glucose units
of several glucose moleculesis composedof several glucose molecules
to extra fatcan leadto extra fat
accumulation of fatcausesaccumulation of fat
rapid spikes in blood sugar levels ... leading to cravings and overeating a few hours later when blood sugar comes crashing down ( 12 , 13can causerapid spikes in blood sugar levels ... leading to cravings and overeating a few hours later when blood sugar comes crashing down ( 12 , 13