Effect of ligand concentration and ultrasonic treatment on inclusion complexes of high amylose corn starch with chia seed oil fatty acids

Autor:	Andrea E. Di Marco, Vanesa Y. Ixtaina, Mabel C. Tomás
Rok vydání:	2023
Předmět:	General Chemical Engineering General Chemistry Food Science
Zdroj:	Food Hydrocolloids. 136:108222
ISSN:	0268-005X
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::02a58506576f5f89ad187945ebb3779d https://doi.org/10.1016/j.foodhyd.2022.108222 Zobrazit plný text záznamu Full Text from ScienceDirect