Influence of amylose-flavor complexation on build-up and breakdown of starch structures in aqueous food model systems

✍ Scribed by Cornelia Heinemann; Martina Zinsli; Andrea Renggli; Felix Escher; Béatrice Conde-Petit

• Book ID: 116725604
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 432 KB
• Volume: 38
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2004.08.016