Author response 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/v2/response1 ◽

2020 ◽

Author(s):

Qi Li ◽

Shaoxia Shi ◽

Yaoyao Dong ◽

Xiuzhu Yu

Keyword(s):

Complex Formation ◽

Author Response ◽

Lipid Complex ◽

Moisture Contents ◽

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/review1 ◽

2020 ◽

Keyword(s):

Complex Formation ◽

Lipid Complex ◽

Moisture Contents ◽

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 ◽

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 ◽

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 ◽

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 ◽

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 ◽

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/v1/decision1 ◽

2020 ◽

Keyword(s):

Complex Formation ◽

Lipid Complex ◽

Moisture Contents ◽

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 ◽

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 ◽

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 ◽

Download Full-text