An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures
Marinopoulou, Anna, Papastergiadis, Efthimios, Raphaelides, Stylianos N.Volume:
90
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.10.035
Date:
December, 2016
File:
PDF, 1.83 MB
english, 2016