Answers are grounded in this paper and cite their sources.
, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.
No takes yet. Share an insight, caveat, or question.
He et al. (2023) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: