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. 2017 Jun 14;16(1):111–123. doi: 10.1111/pbi.12753

Figure 8.

Figure 8

α‐amylase digestion properties of purified starch. Raw, gelatinized or retrograded starches were treated with α‐amylase for indicated time. The amount of reducing sugar produced by the reaction was determined. Values are the means ± SD of three replicates.