Effect of bacterial β-amylase and fungal α-amylase on the digestibility and structural characteristics of potato and arrowroot starches

出版年份 2016 全文链接

标题

作者

关键词

Starch, Digestibility, Amylase, Chain length, Structure

出版物

Volume 52, Issue -, Pages 795-803

出版商

Elsevier BV

发表日期

2015-08-30

DOI

10.1016/j.foodhyd.2015.08.024

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