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2015•Food HydrocolloidsRequires access

Study on physicochemical and in-vitro enzymatic hydrolysis properties of ginkgo (Ginkgo biloba) starch

Yi Zheng, Huanxin Zhang, Cheng Yao, Lanlan Hu, Yujiao Peng, Jie Shen

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Key concepts: Starch, Ginkgo, Amylose, Chemistry, Enzymatic hydrolysis, Food science, Crystallinity, Retrogradation (starch)

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