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obsah amylopektinu může dosahovat až 100°.
the amylopectin content can be as high as 100.
Last Update: 2014-11-21
Usage Frequency: 1
Quality:
v důsledku toho má vyrobený škrob jen malý nebo žádný obsah amylosy a sestává z amylopektinu, který mění fyzikální vlastnosti škrobu.
as a result, the starch produced has little or no amylose and consists of amylopectin which modifies the physical properties of the starch.
Last Update: 2014-11-21
Usage Frequency: 1
Quality:
amylopektin
amylopectin
Last Update: 2014-12-09
Usage Frequency: 16
Quality:
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