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Fructose will increase starch viscosity extra quickly and achieves a higher ultimate viscosity than sucrose because fructose lowers the temperature required throughout gelatinizing of starch, inflicting a better last viscosity. Fructose, glucose, and sucrose may all be present in meals
Šī darbība izdzēsīs vikivietnes lapu 'If you want to Be A Winner, Change Your Blood Supplement Philosophy Now!'. Vai turpināt?