Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties

Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties
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doi
10.1016/j.foodchem.2022.133293
Article type
Journal
https://people.iut.ac.ir/en/content/1603226