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Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α amylase treatment

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Table  1.  Kinetic  parameters  extracted  from  first-order  fitting  of  the  experimental  enzymatic hydrolysis data and resistant starch content of flours samples
Figure 1. Scanning electron micrographs of native (a, c, e, g) and extruded (b, d, f, h)  flours at low (A)  and high (B) magnification, respectively

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