Work

Changes in the Molecular Composition of Maize Starch During Kernel Development

Year: 1987

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.19870390602

Authors: W. Praznik, H. Schillinger, R. H. F. Beck

Institution: BOKU University

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: W2001171253

FWCI: 0.448

Cites: 17

Cited by: 9

Related to: 10