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Amylose-lipid complex formation from extruded maize starch mixed with fatty acids

Juan E Cervantes-Ramírez1, Angel H Cabrera-Ramirez2, Eduardo Morales-Sánchez2

  • 1Universidad Autónoma de Querétaro, Centro Universitario Cerro de las Campanas s/n Col. Centro, Querétaro, Querétaro C.P. 76000, Mexico.

Carbohydrate Polymers
|August 5, 2020
PubMed

Keywords:
Amylose-lipid complexExtrusionStarchType V starch

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