Linear starch and hexanoic acid complexation evaluated by isothermal titration calorimetry
Author:
Affiliation:
1. Department of Food ScienceUniversity of ArkansasFayettevilleARUSA
2. Department of Chemistry and BiochemistryUniversity of ArkansasFayettevilleARUSA
Funder
U.S. Department of Energy
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/star.201500030
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5. Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths
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