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NTIS 바로가기Die Stärke = Starch, v.63 no.3, 2011년, pp.171 - 178
AbstractRS from mung bean starch was prepared by autoclaving, pullulanase debranching, and retrogradation. Physicochemical properties, crystalline structure, and in vitro digestibility of selected RS samples with different RS content were investigated. Compared to native starch, AAM content of RS in...
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