Structural and digestive properties of waxy tapioca resistant maltodextrins prepared by enzymatic debranching-alcohol precipitation-recrystallization

LI Siman, XU Meiqi, LIU Xin, CHEN Xu, ZHU Jie

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 160-165.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (15) : 160-165. DOI: 10.13995/j.cnki.11-1802/ts.040900

Structural and digestive properties of waxy tapioca resistant maltodextrins prepared by enzymatic debranching-alcohol precipitation-recrystallization

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(15): 160-165 https://doi.org/10.13995/j.cnki.11-1802/ts.040900

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