. once gelatinized the granules cannot be recreated and the starch merely behaves as a mixture of amylose and amylopectin. because of the larger size of the swollen granules compared to the size of amylose and amylopectin, the viscosity of the swollen granule mixture is much higher than the viscosity...
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of scientists is a step closer to solving the puzzle of how to create the perfect head of beer and make it last all the way to the bottom of the schooner. lead researcher dr richard campbell from the university of manchester said his findings solve a long-standing mystery related to the lifetime of...