Work

Slowly Digestible Starch—A Review

Year: 2013

Type: article

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2012.704434

Authors: Ming Miao, Bo Jiang, Steve W. Cui, Tao Zhang, Zhengyu Jin

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

OpenAlex ID: W1986834993

FWCI: 6.823

Cites: 160

Cited by: 331

Related to: 10