المؤلفون: Obiro, Wokadala Cuthbert, Ray, Suprakas Sinha, Emmambux, Mohammad Naushad

مصطلحات موضوعية: Nanoencapsulation, Starch digestibility, Starch nanoparticles, Starch rheology, Starch spherulites, V-amylose complexes

Relation: http://hdl.handle.net/2263/21993; Obiro, WC, Ray, SS & Emmambux, MN 2012, 'V-amylose structural characteristics, methods of preparation,significance and potential applications', Food Reviews International, vol. 28, no. 4, pp. 412-438.; 8755-9129 (print); 1525-6103 (online)

الاتاحة: http://hdl.handle.net/2263/21993
https://doi.org/10.1080/87559129.2012.660718

المؤلفون: Obiro, WC, Ray, Suprakas S, Emmambux, MN

مصطلحات موضوعية: Nanoencapsulation, Starch digestibility, Starch nanoparticles, Starch rheology, Starch spherulites, V-amylose complexes

وصف الملف: application/pdf

Relation: Workflow;10131; Obiro, WC, Ray, S.S. and Emmambux MN. 2012. V-amylose structural characteristics, methods of preparation, significance, and potential applications. Food Reviews International, vol. 28(4), pp 412-438; http://hdl.handle.net/10204/6628

الاتاحة: http://hdl.handle.net/10204/6628
http://www.tandfonline.com/doi/abs/10.1080/87559129.2012.660718