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Study on physicochemical and in-vitro enzymatic hydrolysis properties of ginkgo (Ginkgo biloba) starch

Food hydrocolloids, v.48, 2015년, pp.312 - 319  

Zheng, Y. ,  Zhang, H. ,  Yao, C. ,  Hu, L. ,  Peng, Y. ,  Shen, J.

Abstract AI-Helper 아이콘AI-Helper

Ginkgo biloba seed starch was isolated and its morphological, compositional, physicochemical, and structural characteristics, and in-vitro enzymatic hydrolysis, were investigated. Ginkgo starch granules were oval or spherical (5-20 μm) with a smooth surface. Compared with normal maize and potato ...

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