Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility
作者： S SRICHUWONG , T SUNARTI , T MISHIMA , N ISONO , M HISAMATSU
DOI: 10.1016/J.CARBPOL.2005.03.004
关键词:
摘要: … of starch are expected to be different among botanical sources. In the present work, the structural characteristics, thermal properties and enzyme digestibilities of 15 starches … properties …
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