Assertion: rice starch | /r/HasProperty | shu
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Source sentences:
text: In potato and white bean starches exposed to 50 kGy over 25 h, apparent amylose content decreased 6.3% to 9.4% (Chung and Liu 2010), a trend which is seen by other research groups in γ‐irradiated corn starches (Chung and Liu 2009; Lee and others 2013) and rice starch (Shu and others 2013).