Improved accelerated stability of starch-chia oil fatty acid inclusion complexes formed under mild reaction conditions
Andrea E. Di Marco, Mabel C. Tomás, Vanesa Y. Ixtaina
Topics & Concepts
ChemistryFatty acidStarchOrganic chemistryFood scienceInclusion (mineral)MineralogyPolysaccharides Composition and ApplicationsFood Chemistry and Fat AnalysisFood composition and properties