Work

Starches from different botanical sources I: Contribution of amylopectin fine structure to thermal properties and enzyme digestibility

Year: 2005

Type: article

Source: Carbohydrate Polymers

DOI: 10.1016/j.carbpol.2005.03.004

Authors: Sathaporn Srichuwong, Titi Candra Sunarti, Takashi Mishima, Naoto Isono, Makoto Hisamatsu

Institutions: Mie University, IPB University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Ministry of Education, Culture, Sports, Science and Technology

OpenAlex ID: W2033867044

FWCI: 6.082

Cites: 40

Cited by: 435

Related to: 10