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Ginkgo biloba seed starch was isolated and its morphological, compositional, physicochemical, and structural characteristics, and in-vitro enzymatic hydrolysis, were investigated. Ginkgo starch granules were oval or spherical (5–20 μm) with a smooth surface. Compared with normal maize and potato starches, ginkgo starch had a significantly higher amylose content of 33.26%, a C A -type crystal...
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