Morphology and functional properties of corn, potato and tapioca starches
Year: 2006
Type: article
Source: Food Hydrocolloids
Authors: S MISHRA, T RAI
Institution: National Dairy Research Institute
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2013248043