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(a) Crystallinity dependence of different plasticizers (monosaccharides and polyols) at concentrations from 0 to 25 wt %. (b) Tensile test results for starch films varying glycerol concentrations (0, 10, and 25 wt %). Reproduced with permission from J. Food Sci., 75 (1), Zhang and Han, Crystallization of high-amylose starch by the addition of plasticizers at low and intermediate concentrations, 2010 [104].
