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Exploring the relationship between nutritional properties and structure of chestnut resistant starch constructed by extrusion with starch-proanthocyanidins interactions

NutritionEngineeringBiochemistryFood AnalysisFood BiophysicsGlycobiologyBiotechnologyChestnut Resistant StarchStarch-proanthocyanidins InteractionsFood ProcessingNutritional PropertiesBiomolecular Engineering