Effect of Gelatinization and Starch−Emulsifier Interactions on Aroma Release from Starch-Rich Model Systems
Author:
Affiliation:
1. Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf010980m
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1. Diffusivities of volatiles in concentrated solutions
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4. Assessment of Interactions between Hydrocolloids and Flavor Compounds by Sensory, Headspace, and Binding Methodologies
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