reference/7559022

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/7559022

Outgoing Links

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contentType	Journal Article
issn	0308-8146
pageRange	132319-
publicationName	Food Chemistry
startingPage	132319
bibliographicCitation	Kang X, Jia S, Gao W, Wang B, Zhang X, Tian Y, Sun Q, Atef M, Cui B, Abd El-Aty AM. The formation of starch-lipid complexes by microwave heating. Food Chem. 2022 Jul 15;382():132319. doi: 10.1016/j.foodchem.2022.132319. PMID: 35134725.
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date	2022-07-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/35134725 https://doi.org/10.1016/j.foodchem.2022.132319
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	The formation of starch-lipid complexes by microwave heating
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Total number of triples: 37.