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. 2021 Aug 10;10(8):1845. doi: 10.3390/foods10081845

Figure 2.

Figure 2

Three-dimensional models of the molecular structure of various polysaccharides. (a): Cellulose (b): Xylan (c): Glucomannan (d): Amylose (e): Amylopectin (f): Chitosan.