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Structural transformation and oil absorption of starches with different crystal types during frying

Yi Wang1, David Julian McClements2, Jie Long1

  • 1School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.

Food Chemistry
|May 14, 2022
PubMed

Keywords:
CrystalsFryingOil contentStarchStructure

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