Assertion: starch's chain | /r/HasProperty | debranched by pullulanase
Facets:
value: to maltodextrins
type: TRANSITIVE-OBJECT
Source sentences:
text: Overall, they found that if the reaction time was too long, RS content declined rapidly, likely due to the α‐amylase hydrolyzing the chains debranched by pullulanase to maltodextrins.