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This review deals with the starches of high amylose‐content from genotypes of pea, maize and barley. These starches are distinguished by abnormal granular forms and by the presence of unusual starch material. A critical review of our work in this field is presented, and we emphasize that each starch‐type is unique. Current and future problems are discussed.
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Banks et al. (1974) studied this question.
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