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NTIS 바로가기Food chemistry, v.318, 2020년, pp.126490 -
Kim, Ha Ram (Department of Agricultural Biotechnology, Seoul National University) , Choi, Seung Jun (Department of Food Science and Technology, Seoul National University of Science and Technology) , Choi, Hee-Don (Research Division of Strategic Food Technology, Korea Food Research Institute) , Park, Cheon-Seok (Department of Food Science and Biotechnology, Kyunghee University) , Moon, Tae Wha (Department of Agricultural Biotechnology, Seoul National University)
Abstract This study examined the contribution of amylose to the organization of each starch fraction in recrystallized starch. Amylosucrase (AS)-modified waxy potato starches with different branch chain lengths were completely solubilized with amylose (3:1 ratio) and recrystallized at 4 °C for ...
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