Preparation and characterization of lotus seed starch-fatty...

Journal of Food Engineering 2018 / 11 Vol. 237

Preparation and characterization of lotus seed starch-fatty acid complexes formed by microfluidization

Chen, Bingyan, Guo, Zebin, Miao, Song, Zeng, Shaoxiao, Jia, Xiangze, Zhang, Yi, Zheng, Baodong
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Volume:
237
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2018.05.020
Date:
November, 2018
File:
PDF, 2.88 MB
english, 2018
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