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At comparable DG, pressure-gelatinization led to less granule inflammation than heat-gelatinization. Lower level of both heat- and pressure-gelatinization resulted in increased pasting viscosities and solution texture variables, whereas the opposite was noted at higher DG. We conclude that pressure and heat caused starch gelatinization in numerous means, leading to different solution texture properties. Pressure-gelatinization disrupted both less stable and much more steady crystallites, whereas less sta
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