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Indian style aloo tikki burger The starch granules can keep the h2o and increase because of gelatinisation. The drinking water and warmth crack the glycosidic linkages in between amylopectin and amylose strands, letting a brand new gel matrix to kind by using hydrogen bonds which assist in water retention. https://hartzell-insurance.blogcudinti.com/32673301/rumored-buzz-on-salad

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