Amylose-lipid complex formation from extruded maize starch mixed with fatty acids
Juan E. Cervantes-Ramírez, A.H. Cabrera-Ramírez, Eduardo Morales‐Sánchez, Mario E. Rodríguez‐García, María de la Luz Reyes-Vega, Aurea K. Ramírez‐Jiménez, Brenda Contreras‐Jiménez, Marcela Gaytán‐Martínez
Topics & Concepts
AmyloseFood scienceStarchChemistryMaize starchExtrusionOrganic chemistryBiochemistryMaterials scienceMetallurgyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems