Citation: | HUANG Chenggang, LI Jinyuan, XU Renyuan, et al. Effect of Amylose Content on the Formation and Physicochemical Properties of Starch-Fatty Acid Complex[J]. Science and Technology of Food Industry, 2022, 43(13): 49−55. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090258. |
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