The effects of fermentation of Qu on the digestibility and structure of waxy maize starch
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DOI: 10.3389/fpls.2022.984795
Abstract: The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In… read more here.
Keywords: structure; effects fermentation; waxy maize; fermentation digestibility ... See more keywords