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Relationship between amylopectin recrystallization, measured as enthalpy of melting, and firmness of composite cassava‐maize‐wheat bread crumb samples with hydrocolloids (CMC and HM pectin), emulsifiers (DATEM, lecithin (LC), and MG) and a combination of both improvers stored at 23°C and 50% for 4 days of storage.
