Rheological properties of wheat starch influenced by amylose–lysophosphatidylcholine complexation at different gelation phases

出版年份 2015 全文链接

标题

作者

关键词

Wheat starch, Amylose inclusion complexation, Lysophosphatidylcholine, Gelatinization, Rheological properties

出版物

Volume 122, Issue -, Pages 197-201

出版商

Elsevier BV

发表日期

2015-01-06

DOI

10.1016/j.carbpol.2014.12.063

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