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Chemical [[modified starch|modification of starches]] can reduce or enhance the retrogradation. Waxy, high amylopectin, starches have also much lesser tendency to retrogradate. Additives such as [[fat]], [[glucose]], [[sodium nitrate]] and [[emulsifier]] can reduce retrogradation of starch.
==See also==
* [[Retrograde]]
* [[Retrogradation]] of sediments
==References==
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