Amylose-inclusion complexes: Formation, identity and physico-chemical properties

Journal of Cereal Science - Tập 51 - Trang 238-247 - 2010
J.A. Putseys1, L. Lamberts1, J.A. Delcour1
1Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium

Tài liệu tham khảo

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