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Updated: May 24, 2025

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The Formation of Starch-Lipid Inclusion Complex by Enzymatic Hydrolysed Oils

Fatma Nur Akgül1, Hümeyra Çetin-Babaoğlu1, Sultan Arslan-Tontul2

  • 1Agricultural Faculty, Food Engineering Department, Selçuk University, Konya, 42130, Türkiye.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|March 4, 2025
PubMed

Keywords:
Enzymatic hydrolysisRS5Resistant starchStarch-lipid inclusion complex

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