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Starch is the abundant component in rice endosperm, and its microstructure determines the quality and functional properties of rice grain. It is well known that the starch fine structure is markedly i...
The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled p...
A feeding trial was conducted in tilapia to determine the growth performance, nutrient digestibility, digestive enzymes, and postprandial blood metabolites in response to different dietary amylose-amy...
Waxy rice is used for staple and processed foods, and for its effective breeding an evaluation/selection index has been required. Here, the chain-length distribution of amylopectin from japonica waxy ...
The tandem-cluster structure of amylopectin must be a refined product that higher plants have evolved from the cluster-free random branched structure of glycogen. During the evolutionary process, plan...

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