Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid
- DOI
- 10.1111/ijfs.13070
- Published
- 2016-02-19
- Container
- International Journal of Food Science & Technology
- Publisher
- Oxford University Press (OUP)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/ijfs.13070,
title = {Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid},
author = {Teresa De Pilli and Roma Giuliani and Alain Buléon and Bruno Pontoire and Jack Legrand},
year = {2016},
journal = {International Journal of Food Science \& Technology},
doi = {10.1111/ijfs.13070},
url = {https://doi.org/10.1111/ijfs.13070}
}RIS
TY - JOUR TI - Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid AU - Teresa De Pilli AU - Roma Giuliani AU - Alain Buléon AU - Bruno Pontoire AU - Jack Legrand PY - 2016 JO - International Journal of Food Science & Technology DO - 10.1111/ijfs.13070 UR - https://doi.org/10.1111/ijfs.13070 ER -
APA
Pilli, T. D., Giuliani, R., Buléon, A., Pontoire, B., & Legrand, J. (2016). Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid. International Journal of Food Science & Technology. https://doi.org/10.1111/ijfs.13070
Source records
- crossref · retrieved 2026-11-10T09:59:54.944Z