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NTIS 바로가기Journal 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)
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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