Effect of proteins on the formation of starch–lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|2|515-521

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.2, 2015-02, pp. : 515-521

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