Work

The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch

Year: 1982

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.19820340704

Authors: I. D. Evans, D. R. Haisman

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2035358764

FWCI: 4.011

Cites: 23

Cited by: 382

Related to: 10