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Effect of different chain-length fatty acids on the retrogradation properties of rice starch

Bing Wang1, Huixin Zheng1, Yang Yang1

  • 1College of Food Engineering, Harbin University of Commerce, Harbin 150028, People's Republic of China.

Food Chemistry
|August 17, 2024
PubMed

Keywords:
Fatty acidsHydrophobicityRetrogradationRice starch

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