| http://www.w3.org/ns/prov#value | - In another embodiment of the invention, the potato starches according to the invention exhibit a gel strength of 1.0 g to 10.0 g, in particular of 3.5 g to 7.5 g, preferably of 3.7 g to 6.5 g and particularly preferably of 4.0 g to 6.0 g.
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