Work

Glassy−Rubbery Transition and Recrystallization during Aging of Wheat Starch Gels

Year: 1998

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf970631l

Authors: Y. Vodovotz, P. Chinachoti

Institution: University of Massachusetts Amherst

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2011619689

FWCI: 2.198

Cites: 24

Cited by: 28

Related to: 10