The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage
| Autor: | Chen, Jin, Cai, Haoliang, Yang, Sha, Zhang, Mengna, Wang, Jie, Chen, Zhigang |
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| Zdroj: | In Food Research International December 2022 162 Part A |
| Databáze: | ScienceDirect |
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