Composition of hairless canary seed oil and starch-associated lipids and the relationship between starch pasting and thermal properties and its lipids
El‐Sayed M. Abdel‐Aal, Marta Hernandez, Iwona Rabalski, Pierre Hucl
Topics & Concepts
StarchFood scienceChemistryOleic acidStearic acidFatty acidLinoleic acidPolyunsaturated fatty acidPalmitic acidBiochemistryOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications