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Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules

Carbohydrate Research · 1985 · Vol. 141(2) · pp. 295–306
Susumu Hizukuri
Food composition and propertiesMicrobial Metabolites in Food BiotechnologyPhytase and its ApplicationsAmylopectinIsoamylaseChemistryStarchAmyloseGranule (geology)CrystallographyFood scienceBiochemistryMaterials science
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