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An investigation into the structure, morphology and thermal properties of amylomaize starch-fatty acid complexes prepared at different temperatures.
Marinopoulou, Anna; Papastergiadis, Efthimios; Raphaelides, Stylianos N.
Affiliation
  • Marinopoulou A; Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, ATEI of Thessaloniki, P.O. Box 141, 57400 Thessaloniki, Greece.
  • Papastergiadis E; Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, ATEI of Thessaloniki, P.O. Box 141, 57400 Thessaloniki, Greece.
  • Raphaelides SN; Central Research Laboratory for the Physical and Chemical Testing of Foods, Department of Food Technology, ATEI of Thessaloniki, P.O. Box 141, 57400 Thessaloniki, Greece. Electronic address: rafael@food.teithe.gr.
Food Res Int ; 90: 111-120, 2016 Dec.
Article in En | MEDLINE | ID: mdl-29195863
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Res Int Year: 2016 Document type: Article Affiliation country: Greece Country of publication: Canada
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Res Int Year: 2016 Document type: Article Affiliation country: Greece Country of publication: Canada