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Nano-encapsulation of coenzyme Q10 using octenyl succinic anhydride modified starch.
Food Chem. 2015 May 1;174:585-90. doi: 10.1016/j.foodchem.2014.11.031. Epub 2014 Nov 14.
Food Chem. 2015.
PMID: 25529723
Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
Bechtel PJ, Bland JM, Woods K, Lea JM, Brashear SS, Boue SM, Daigle KW, Bett-Garber KL.
Bechtel PJ, et al.
Foods. 2018 Mar 23;7(4):46. doi: 10.3390/foods7040046.
Foods. 2018.
PMID: 29570660
Free PMC article.
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Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran.
Boue SM, Daigle K, Beaulieu JC, Heiman M.
Boue SM, et al.
Foods. 2019 Jul 23;8(7):276. doi: 10.3390/foods8070276.
Foods. 2019.
PMID: 31340517
Free PMC article.
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