Impact of starch-lipid complexes on oil absorption of starch and its mechanism.
Shunjing LuoShaobai XiongXianbao LiXiuting HuJiangping YeChengmei LiuPublished in: Journal of the science of food and agriculture (2022)
These results may be useful for development of healthier fried starch-based foods with reduced oil contents. © 2022 Society of Chemical Industry.
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