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<br> Fructose will increase starch viscosity extra rapidly and achieves the next remaining viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, [Gluco Extend Official](http://120.201.125.140:3000/alfred4747705/6973825/wiki/Blood-Sugar-Balance) causing a better ultimate viscosity. Fructose, glucose, and sucrose might all be present in food |
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