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Mục lục
1.2 Wheat structure and morphology
1.3 The form of the starch granules
1.4 Starch structure and characteristics
1.4.2 Structures of amylose and amylopectin
1.4.3 Interactions within starch granules
1.4.5 Semi-crystalline structure and relationship with growth rings
1.5.1 Starch gelatinisation, melting and dissolution
1.5.3 Physicochemical aspects of pastes and gels
1.7 Enzyme hydrolysis of starch
1.7.2 Starch granule susceptibility to amylolysis
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