Fig. 7From: Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed breadReactions and evidences of starch degradation catalyzed by FBG. E1, The concentrations of amylopectin and amylose after 3 h reaction; E2, TLC analysis of the products of amylopectin and amylose treated by FBGBack to article page