Structural basis for the low digestibility of starches recrystallized from side chains of amylopectin modified by amylosucrase to different chain lengths
Structural basis for the low digestibility of starches recrystallized from side chains of amylopectin modified by amylosucrase to different chain lengths
Authors
Keywords
enzymatic modification, in vitro, digestion, retrograded starch, semi-crystalline structure
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