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Decision letter for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
Mapping Intimacies
◽
10.1111/ijfs.14712/v1/decision1
◽
2020
◽
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
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Cited By
References
Review for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
10.1111/ijfs.14712/v2/review1
◽
2020
◽
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
Review for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
10.1111/ijfs.14712/v1/review3
◽
2020
◽
Author(s):
Anna Peksa
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
Review for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
10.1111/ijfs.14712/v2/review3
◽
2020
◽
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
Review for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
10.1111/ijfs.14712/v1/review2
◽
2020
◽
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
Review for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
10.1111/ijfs.14712/v1/review1
◽
2020
◽
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
Author response for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
10.1111/ijfs.14712/v2/response1
◽
2020
◽
Author(s):
Qi Li
◽
Shaoxia Shi
◽
Yaoyao Dong
◽
Xiuzhu Yu
Keyword(s):
Complex Formation
◽
Author Response
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
Decision letter for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
10.1111/ijfs.14712/v2/decision1
◽
2020
◽
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
Review for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
10.1111/ijfs.14712/v2/review2
◽
2020
◽
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
Review for "Characterization of amylose and amylopectin with various moisture contents after frying process: Effect of starch–lipid complex formation"
10.1111/ijfs.14712/v1/review4
◽
2020
◽
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
Characterisation of amylose and amylopectin with various moisture contents after frying process: effect of starch–lipid complex formation
International Journal of Food Science & Technology
◽
10.1111/ijfs.14712
◽
2020
◽
Author(s):
Qi Li
◽
Shaoxia Shi
◽
Yaoyao Dong
◽
Xiuzhu Yu
Keyword(s):
Complex Formation
◽
Lipid Complex
◽
Moisture Contents
◽
Frying Process
Download Full-text
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