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Starch granules of avocado seeds were oval shaped with a relatively smooth surface and an average diameter of 5–35μ. The starch was nonionic and not waxy. The gelatinization temperature range of the starch was 62–75°C. Brabender viscosity curves showed that the starch had restricted swelling with no pronounced pasting peak but with good pasting stability and average set back on cooling. Avocado seed starch exhibited type B x‐ray diffraction pattern.
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Varda Kahn (1987) studied this question.
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