Assertion: amylose starch | /r/CapableOf | retain its resistant starch content
Facets:
value: through other food processing techniques
type: MANNER
value: through mild extrusion
type: MANNER
value: through baking
type: TEMPORAL
Source sentences:
text: High amylose starch from corn has a higher gelatinization temperature than other types of starch and retains its resistant starch content through baking, mild extrusion and other food processing techniques.