Fine Structure of Amylose and Amylopectin
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Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-15-0622-2_3
Reference47 articles.
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4. Syahariza ZA, Sar S, Hasjim J, Tizzotti MJ, Gilbert RG. The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains. Food Chem. 2013;136:742–9.
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