Starch-lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour)

T. De Pilli (Corresponding Author), A. Derossi, Riku Talja, K. Jouppila, C. Severini

Research output: Contribution to journalArticleScientificpeer-review

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