Influence of different kinds of fatty acids on the behavior, structure and digestibility of high amylose maize starch-fatty acid complexes.
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DOI: 10.1002/jsfa.11933
Abstract: BACKGROUND The formation of starch-lipid complexes is of interest to food processing and human nutrition. Fatty acid (FA) structure is important for the formation and structure of starch-FA complexes. However, there is limited research regarding… read more here.
Keywords: carbon fas; carbon; structure; different kinds ... See more keywords