Distinctive characteristics of A- and B-type starch granules in high-amylose wheat: A comprehensive analysis of morphology, structure, and digestibility

This study compared the properties of A- and B-type starch granules isolated from non-GMO high-amylose wheat with those from normal and waxy wheat. The focus was on morphological, molecular structural, crystalline, pasting, thermal, and digestible aspects. A- and B-type granules of high-amylose whea...

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