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It has lower gelatinization temperature
When ants smell the smell
fish cakes
High stability: pea modified starch can maintain stability under high temperature
Star anise is a pillar ingredient in Chinese cooking
Hydroxypropyl starch E1440 modified potato starch for battered and floured Purple Potato Powder It has lower gelatinization temperatureProduct Description Modified potato starch refers to starch that undergoes certain processing methods to change its properties, mainly including acidification, heating, enzymatic hydrolysis, and other methods. Potato modified starch is characterized by its viscosity, high viscosity and good gel, which can be quickly gel and stabilized at low temperature. Therefore, it is often used as a gelling agent, stabilizer, emulsifier and thickener in food
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