Work

Towards an understanding of starch granule structure and hydrolysis

Year: 1997

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/s0924-2244(97)01090-x

Author: Christopher G. Oates

Institution: National University of Singapore

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1979448386

FWCI: 2.17

Cites: 53

Cited by: 407

Related to: 10