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Carboxy groups in fatty acids facilitate the formation and ..:
Niu, Bin
;
Peng, Baixiang
;
Yan, Yizhe
International Journal of Food Science & Technology. 56 (2021) 12 - p. 6667-6673 , 2021
Link:
https://doi.org/10.1111/ijfs.15343
RT Journal T1 <Title>Carboxy groups in fatty acids facilitate the formation and thermal stability of starch‐fatty acids complexes</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_ijfs.15343&Exemplar=1&LAN=DE A1 Niu, Bin A1 Peng, Baixiang A1 Yan, Yizhe PB Wiley YR 2021 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 56 IS 12 SP 6667 OP 6673 LK http://dx.doi.org/https://doi.org/10.1111/ijfs.15343 DO https://doi.org/10.1111/ijfs.15343 SF ELIB - SuUB Bremen
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