The majority of carbohydrates consumed in the food supply are polysaccharides. As the name implies, these carbohydrates have a high degree of polymerization, ranging from 10 sugar units to several thousand. Polysaccharides can be subdivided into starch and non - starch polysaccharides.
| Originally Published | Last Updated | 10 Sep 2020 | 03 Feb 2021 |
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