The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures
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Title
The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures
Authors
Keywords
Musa starch, Starch digestion, Glycemic index, Gelatinization, Chain length distribution, Fine structure
Journal
FOOD HYDROCOLLOIDS
Volume 112, Issue -, Pages 106351
Publisher
Elsevier BV
Online
2020-09-25
DOI
10.1016/j.foodhyd.2020.106351
References
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