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- Xue, Jiquan [remove] 12
- Periodicals 4
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- AACC American Association of Cereal Chemistry -- AOAC Association of Official Analytical Chemists -- DG degree of gelatinization -- DSC differential scanning calorimeter -- EHAMF-I extruded high amylose maize flour with initial moisture content of 12.47% -- EHAMF-II extruded high amylose maize flour with initial moisture content of 19.00% -- ENMF extruded normal maize flour -- HAMF High amylose maize flour -- NMF normal maize flour -- RDS rapidly digestible starch -- RS resistant starch -- RVA rapid visco-analyser -- SDS slowly digestible starch -- SEM scanning electron microscope -- SOL solubility -- SP swelling power -- T0 onset temperature -- Tp peak temperature -- Tc conclusion temperature -- ΔH enthalpy change -- ΔT the difference between conclusion temperature and onset temperature 2