Effect of Complexation Temperature on Thermal Properties and Enzymatic Hydrolysis of Starch–Oleic Acid Complexes
Author:
Affiliation:
1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109 China.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-01-16-0008-R
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