Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization

Published 2017 View Full Article

Authors

Keywords

Lotus seed starch, Glycerin monostearate, High pressure homogenization, Complex formation, Physicochemical properties

Journal

FOOD CHEMISTRY

Volume 226, Issue -, Pages 119-127

Publisher

Elsevier BV

Online

2017-01-06

DOI

10.1016/j.foodchem.2017.01.018

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