Influence of high-pressure homogenization on the physicochemical properties of bambara starch complexed with lysophosphatidylcholine
Author:
Funder
National Research Foundation
Publisher
Elsevier BV
Subject
Food Science
Reference40 articles.
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4. Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases;Ahmadi-Abhari;Carbohydrate Polymers,2015
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