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Effects of reaction condition on glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch

Food ChemistryReaction ConditionEngineeringIn Vitro FermentationBiochemistryCyclodextrin ProductionGlycobiologyBiotechnologyPolysaccharideVitro DigestibilityGlycosidic Linkage StructureBiomolecular EngineeringHealth Sciences