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Starch gelatinization, retrogradation, and enzyme susceptibility of retrograded starch: Effect of amylopectin internal molecular structure

BiosynthesisEngineeringBiochemistryNatural SciencesBiotechnologyMolecular BiologyEnzyme SusceptibilityPolysaccharideStarch GelatinizationEnzymatic ModificationCarbohydrate-protein InteractionGlycosylation