starch primary subject, 169 assertions
Subgroups 3
resistant starch 5
corn starch 3
modified starch 2
Aspects 0
AtLocation 27
potato 0.78
rice 0.75
grain 0.72
vegetable 0.70
bread 0.70
pasta 0.69
corn 0.69
wheat 0.67
fruit 0.65
cereal 0.65
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CapableOf 26
turn to sugar 0.70
absorb water 0.49
thicken the sauce 0.48
help to hold the sauce 0.42
decrease their viscosity 0.40
lengthen gelatinization… 0.40
occur in many ways 0.38
consist of large number… 0.37
change their texture 0.37
settle to the bottom of… 0.36
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Causes 4
bloating 0.24
rapid surge of glucose 0.16
tingling 0.16
retinopathy 0.16
HasA 4
similar effect 0.33
low resistance 0.33
low shelf stability 0.25
mineral 0.19
HasPrerequisite 2
three levels of breakdo… 0.16
alkaline mediums 0.16
HasProperty 19
useful 0.52
white 0.52
essential 0.49
insoluble 0.48
bad 0.48
digestible 0.46
high 0.42
soluble 0.39
hydrated 0.36
hard 0.29
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HasSubevent 1
spike 0.19
IsA 4
carbohydrate 0.73
polysaccharide 0.72
complex carbohydrate 0.69
the most important carb… 0.26
MadeOf 3
cassava 0.67
tapioca 0.58
maize 0.50
ReceivesAction 79
broken down into glucose 0.72
digested 0.71
converted into sugar 0.71
extracted 0.71
composed of amylose 0.65
removed 0.65
composed of amylopectin 0.65
gelatinized 0.61
digested in small intes… 0.58
absorbed into the blood… 0.58
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