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NTIS 바로가기Food hydrocolloids, v.48, 2015년, pp.312 - 319
Zheng, Y. , Zhang, H. , Yao, C. , Hu, L. , Peng, Y. , Shen, J.
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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