Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
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DOI: 10.3390/foods11193083
Abstract: In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic… read more here.
Keywords: formation starch; frying; starch; starch lipid ... See more keywords