Work

Control of viscosity in starch and polysaccharide solutions with ultrasound after gelatinization

Year: 2007

Type: article

Source: Innovative Food Science & Emerging Technologies

DOI: 10.1016/j.ifset.2007.03.029

Authors: Yasuo Iida, Toru Tuziuti, Kyuichi Yasui, Atsuya Towata, Teruyuki Kozuka

Institution: National Institute of Advanced Industrial Science and Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funder: U.S. Food and Drug Administration

OpenAlex ID: W2006765772

FWCI: 4.976

Cites: 22

Cited by: 292

Related to: 10