Assertion: starch's property | /r/HasProperty | controlled in part
Facets:
Source sentences:
text: Thus, the gelling and swelling properties are controlled in part by the molecular structure of amylopectin (branched-chain length, branching extent, and molecular weight) and phosphorus content, in addition to the granular architecture, determined by the ratio of crystalline and amorphous regions (Tester, 1997).