Open AccessImproved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process
Author(s) -
Byung-Hoo Lee,
HyunWook Choi
Publication year - 2021
Publication title -
food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-021-00889-w
Subject(s) - starch , food science , ingredient , homogenization (climate) , amylose , rheology , chemistry , fatty acid , shelf life , chemical engineering , organic chemistry , materials science , composite material , biology , biodiversity , ecology , engineering
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