http://rdf.ncbi.nlm.nih.gov/pubchem/reference/36085760

Outgoing Links

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contentType Journal Article
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publicationName Food Chemistry
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bibliographicCitation Cheng Y, Gao W, Kang X, Wang J, Yu B, Guo L, Zhao M, Yuan C, Cui B. Effects of starch-fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch. Food Chem. 2024 Mar 15;436():137718. doi: 10.1016/j.foodchem.2023.137718. PMID: 37844512.
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language English
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title Effects of starch–fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch
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Total number of triples: 36.