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Chain length distribution and its effects on the pasting and thermal properties of lotus root starch

Chuan Tong1, Zhimin Yu1, Rubing Deng1

  • 1College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.

Food Chemistry
|April 19, 2026
PubMed

Keywords:
AmylopectinAmyloseChain length distributionFine structureGelatinizationLotus root starch

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