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To make blanched asparagus, bring eight cups water to a boil, season with two tablespoons coarse salt and add asparagus, then boil until tender, three to four minutes before draining
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WJG 25(22):27062719
Under freezing conditions, starch undergoes retrogradation, and the long chains of amylose molecules and amylopectin recombine to form double helical polymers connected by hydrogen bonds, forming short linear crystals with a strong molecular structure that make it difficult to degrade by amylase in the gastrointestinal tract (Jane & Robyt 1984)
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