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Effects of phenolic compounds on the hydrolysis of red sorghum starch by extracted red sorghum malt α‐ and β‐amylases |
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| Authors: | Jean‐Claude Bwanganga Tawaba,Hervé Tshiala,Irè ne Kibal,Thomas Buetusiwa,Jean de Dieu Minengu |
| Abstract: | |
| Keywords: | Amylases Phenolic compounds Red sorghum Starch digestibility |