Preparation of Resistant Starch Types III + V with Moderate Amylopullulanase and Its Effects on Bread Properties.

Also, the SP and S showed a decreasing trend and changed significantly (refer to Table 1 ) ( p < 0.05).

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As shown in Figure S2 , an increasing trend was found in all of the samples, and there were no significant differences between the control samples and breads supplemented with 10% PSpa ( p > 0.05) at the beginning and on the first day of storage.

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