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January 1, 1971Starch - Stärke

Amylose Complexing Effect of Food Grade Emulsifiers

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Authors

NKN. KrogLund University

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N. Krog (1971) studied this question.

synapsesocial.com/papers/6a85b6398e43bc0304d0cd39https://doi.org/10.1002/star.19710230607
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Also Consider

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  3. 3The Complexes of Fatty Acids with Amylose<sup>1</sup>1946 · 212 citations
  4. 4Interaction of monoglycerides in different physical states with amylose and their anti‐firming effects in bread1970 · 124 citations
  5. 5Complexes of Starchy Materials with Organic Compounds1969 · 37 citations