Effects of cooling rate and complexing temperature on the formation of starch-lauric acid-β-lactoglobulin complexes
Niu, Bin, Chao, Chen, Cai, Jingjing, Yu, Jinglin, Wang, Shuo, Wang, ShujunVolume:
253
Journal:
Carbohydrate Polymers
DOI:
10.1016/j.carbpol.2020.117301
Date:
February, 2021
File:
PDF, 3.61 MB
2021