Amylopectin is a highly branched polysaccharide. The ratio and content of amylose and amylopectin in starch have a direct impact on the processing, physicochemical properties, gelatinization temperature, etc. of starch products. Therefore, the research on starches with different ratios of amylose and amylopectin is of great significance.
CB0023S
* Mehrwertsteuer und Versandkosten nicht enthalten. Irrtümer und Preisänderungen vorbehalten
