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mainly(passive) are ... composedStarch foods
The contact and reaction of these componentscausestarch gelatinization
processescan influencestarch digestibility
of amylose and amylopectin(passive) are composedStarch macromolecules
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
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
articles of diet , such as bread , potatoes , corn , and the likecomposedof starch
around 1899(passive) were inventedStarch moguls
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
of glucose polymers that are branched ( amylopectin ) or(passive) is composedStarch
of long chains of glucose molecules(passive) is composedStarch
of : amylose and glycogen amylose and amylopectin amylopectin and glycogen glucose and glycogen(passive) is composedStarch
of two molecules of glucose(passive) is composedstarch
Digestibility of corn silage ... the grainwhere ... is composedstarch
by cooking then cooling of amylose(passive) is caused bystarch
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
bread to go stale and long - grain rice to get hard in the refrigeratorcausesbread to go stale and long - grain rice to get hard in the refrigerator
alsocontributesalso
to its notable firmnesscontributesto its notable firmness
to low glycemic responsesleadingto low glycemic responses
yellowing of citrus leaves(passive) is caused byyellowing of citrus leaves
the increased hydrolysis rateleadingthe increased hydrolysis rate
to increase in viscosityhas contributedto increase in viscosity
to a smaller average size of polymersleadto a smaller average size of polymers
the migration of moisture from starch granules into the interstitial spaces , forming an insoluble starch structurecausesthe migration of moisture from starch granules into the interstitial spaces , forming an insoluble starch structure
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
in cakes that fall and breadresultingin cakes that fall and bread
the rice to become stickycausingthe rice to become sticky
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
unpleasant tastewill causeunpleasant taste
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
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
rice to clump and stick togethercausesrice to clump and stick together
the potatoes to stick together during fryingmay causethe potatoes to stick together during frying
in higher egg productionwill resultin higher egg production
of amylopectin ( starch content of 98 % , which is around 20 % higher than starch potatoes normally havecomposed almost exclusivelyof amylopectin ( starch content of 98 % , which is around 20 % higher than starch potatoes normally have
weight gain and diabetescausesweight gain and diabetes
in gluey sticky potatoesresultsin gluey sticky potatoes
of a - glucose composedof a - glucose