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2020•International Journal of Biological MacromoleculesRequires access

A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property

Cheng Li, Yiming Hu, Tao Huang, Bo Gong, Wenwen Yu

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Key concepts: Amylopectin, Amylose, Retrogradation (starch), Starch, Chemistry, Food science, Chromatography

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