Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model
Author:
Funder
Topsector Agir&Food
Publisher
Springer Science and Business Media LLC
Subject
Animal Science and Zoology,Biochemistry,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1186/s40104-018-0303-8.pdf
Reference49 articles.
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3. van den Borne JJGC, Schrama JW, Heetkamp MJW, Verstegen MWA, Gerrits WJJ. Synchronising the availability of amino acids and glucose increases protein retention in pigs. Animal. 2007;1(05):666–74.
4. Weurding R, Enting H, Verstegen M. The relation between starch digestion rate and amino acid level for broiler chickens. Poult Sci. 2003;82(2):279–84.
5. Tester RF, Karkalas J, Qi X. Starch—composition, fine structure and architecture. J Cereal Sci. 2004;39(2):151–65.
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