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Highlighted compounds are flavor-active · click to view molecular profile
Epazote
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Temperature
30°C
29110
Based on 2 papers
What science says
compound effect
“The swelling volume was reduced and the solubility was enhanced for all three starches after HMT, but both effects were more pronounced in the case of arrowroot starch.”
“The swelling volume was reduced and the solubility was enhanced for all three starches after HMT, but both effects were more pronounced in the case of arrowroot starch.”
“X‐ray diffraction studies have shown that cassava starch exhibited a slight decrease in crystallinity, whereas sweet potato and arrowroot starches showed an increase in crystallinity after HMT at 120ºC for 14 h with 20% moisture.”
arrowroot starch→showed→an increase in crystallinity
