HIGHLIGHTS
- who: Sidi Liu and collaborators from the College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China have published the article: Structural, Thermal and Pasting Properties of Heat-Treated Lotus Seed Starch-Protein Mixtures, in the Journal: Foods 2022, 2933 of /2022/
- what: This study investigated the effects of_(LS-LP) interactions on the structural thermal and gelatinization properties of LS-LP using LS/LP ratios of 6:1 6:2 6:3 6:4 6:5 or 1:1 after treatment (95 u25e6 C 30 min).
- how: Part data were analyzed . . .
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