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Amylose content decreases during tuber development in potato

Journal of the science of food and agriculture, v.96 no.13, 2016년, pp.4560 - 4564  

Jansky, Shelley (Vegetable Crops Research Unit, USDA‐) ,  Fajardo, Diego (ARS, 1575 Linden Drive, Madison, WI 53706, USA)

Abstract AI-Helper 아이콘AI-Helper

AbstractBACKGROUNDPotato starch is composed primarily of amylopectin and amylose in an approximately 3:1 ratio. Amylose is considered to be nutritionally desirable in North American and European markets, so there is interest in finding strategies to increase the amylose content of potato starch. The...

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