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Amylase resistance of corn, faba bean, and field pea starches as influenced by three different phosphorylation (cross-linking) techniques

BiosynthesisEngineeringBiochemistryField Pea StarchesAmylase ResistanceDifferent PhosphorylationBiotechnologyAgricultural BiotechnologyGrain QualityPlant PhysiologyBiomolecular EngineeringPlant Metabolism