Interactions in starch co-gelatinized with phenolic compound systems: Effect of complexity of phenolic compounds and amylose content of starch
10.1016/j.carbpol.2020.116667
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
Elsevier BV
2020
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| Online Access: | https://scholarbank.nus.edu.sg/handle/10635/184317 |
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| Institution: | National University of Singapore |