Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid
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Title
Highly branched corn starch: Preparation, encapsulation, and release of ascorbic acid
Authors
Keywords
High amylose corn starch (HACS), Glycogen branching enzyme (GBE), Highly branched corn starch (HBCS), Ascorbic acid (AA), Encapsulation, Release behavior
Journal
FOOD CHEMISTRY
Volume 343, Issue -, Pages 128485
Publisher
Elsevier BV
Online
2020-11-03
DOI
10.1016/j.foodchem.2020.128485
References
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