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I. Introduction:. A. More than 60% of our foods are carbohydrates. Starch, glycogen, sucrose, lactose and cellulose are the chief carbohydrates in our food. Before intestinal absorption, they are hydrolysed to hexose sugars (glucose, galactose and fructose).B. A family of a glycosidases that degrad

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Carbohydrate Metabolism


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