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"starches are held together with A bonds, dietary fibers are held together with B bonds, and the enzymes only work to break A bonds for X reason" What you wrote here is correct. A is primarily an α(1,4)-glycosidic bond and B in cellulose is primarily a β(1,4)-glycosidic bond. From Chemistry of Life at abpischools.org.uk Maltose is one of the ...


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