Which indicates that the TPS and TPS-HMT are resistant to change shape, the better. The probable cause of the difference in composition between Starch and Flour. The starches that are composed of amylose (amylose) and pectin, amylose (amylopectin), which has a terminal condition than in Flour. Flour because it is the composition of proteins, fats and other contaminants in it.
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