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A subject of the present invention is the use of a maltodextrin and/or a glucose syrup obtained, by acid or enzymatic hydrolysis, from a leguminous starch having an amylose content comprised between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for the encapsulation of organic compounds.
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Reference：
Tetrahydropyran – Wikipedia,
Tetrahydropyran – an overview | ScienceDirect Topics