Effects of Fatty Acid Addition on the Physicochemical Properties of Corn Starch
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942912.2011.619289
Reference52 articles.
1. Molecules to Granules: A Comprehensive Starch Review
2. Molecular modelling of the specific interactions involved in the amylose complexation by fatty acids
3. Some factors determining the thermal properties of amylose inclusion complexes with fatty acids
4. Analysis of complexes between lipids and wheat starch
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