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Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: a review



Effect of starch granule structure, associated components and processing on nutritive value of cereal starch: a review



Animal Feed Science and Technology 122(3/4): 303-320



Starch is organized in concentric alternating semi-crystalline and amorphous layers in granules of various sizes within the endosperm. The amount of amylose in starch normally varies between 200 and 300 g/kg, but waxy cereals may contain negligible amounts and starch from high-amylose varieties may contain up to 700 g amylose/kg. High amylose content is associated with reduced digestibility.

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Accession: 004127621

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DOI: 10.1016/j.anifeedsci.2005.02.025


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