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Molecular structure and properties of cassava-based resistant maltodextrins

Kamonrat Trithavisup1, Yong-Cheng Shi2, Kuakarun Krusong3

  • 1Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.

Food Chemistry
|August 29, 2021
PubMed

Keywords:
DextrinDietary fiberGlass transitionPrebiotic activityResistant maltodextrin

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