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What is Review-Amylose Biosynthesis and Function-2020 about?

This review discusses the biosynthesis, structure, and function of amylose, a key component of starch that influences its properties in food. Recent advancements have improved understanding of amylose synthesis, particularly the role of GRANULE BOUND STARCH SYNTHASE (GBSS) and PROTEIN TARGETING TO STARCH (PTST1). The findings contribute to the broader knowledge of amylose

Author

danthanht2006

Language

EN