This study explores the preparation of resistant starch type 3 using glycogen debranching enzyme from Corynebacterium glutamicum and its incorporation into bread. The results highlight improved nutritional value, enhanced dietary fiber content, and potential health benefits without compromising bread quality and texture.
#worldresearchawards #Analyticalchemistry #research #ResistantStarch #RS3 #CorynebacteriumGlutamicum #FoodScience #FunctionalFoods #BreadMaking #DietaryFiber #GutHealth #FoodInnovation #EnzymeTechnology #HealthyEating #FoodProcessing #NutritionScience #Prebiotics #CleanLabel #BakeryScience #CarbohydrateResearch
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