Back to matchesWe found a matchYour institution may have rights to this item. Sign in to continue.TitleEffects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid.AuthorsDe Pilli, Teresa; Giuliani, Roma; Buléon, Alain; Pontoire, Bruno; Legrand, JackPublicationInternational Journal of Food Science & Technology, 2016, Vol 51, Issue 5, p1063ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.13070