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Long- and short-range structural characteristics of pea starch modified by autoclaving, α-amylolysis, and pullulanase debranching

Food ChemistryBiosynthesisEngineeringBiochemistryBiochemical EngineeringBiotechnologyPolysaccharideShort-range Structural CharacteristicsPullulanase DebranchingEnzymatic ModificationBiomolecular EngineeringPea Starch