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FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.For the first time, the bioaccessibility of the mineral nutrients in ripe table olives and their contributions to the recommended daily intake (RDI), according to
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