Highly branched corn starch: Preparation, encapsulation,...

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Food Chemistry 2020 / 11

Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid

Gu, Zixuan, Chen, Bingcan, Tian, Yaoqi
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Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.128485
Date:
November, 2020
File:
PDF, 1.46 MB
2020
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