Zheng, Yixin <br/><br/>
Properties of lotus seed starch-glycerin monostearin V-complexes after long-term retrogradation.  [electronic resource] 

 -  Food chemistry  May 2020 
 - 125887 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.125887  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Calorimetry, Differential Scanning<br/>Glycerides--chemistry<br/>Lotus--chemistry<br/>Microscopy, Atomic Force<br/>Pressure<br/>Rheology<br/>Seeds--chemistry<br/>Starch--chemistry<br/>Temperature<br/>Viscosity