Unraveling the effects of added Chuzhou chrysanthemum polysaccharides on the structure and physicochemical properties of instant kudzu starch: An interactive perspective.

This study investigated the effects of different amounts of Chuzhou chrysanthemum polysaccharide (CCP) on the structural properties of extruded instant kudzu starch (ES) from the perspective of interaction. CCP increased the proportion of intermolecu…

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