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Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length

Fuente: Wiley Open Access

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Dettagli Bibliografici
Autori principali:	Songnan Li, Duo Feng, Xue Xiao, Enpeng Li, Jun Wang, Cheng Li
Natura:	Artículo Open Access
Pubblicazione:	Wiley 2024
Soggetti:	Journal of the Science of Food and Agriculture
Accesso online:	Acceder al recurso
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