Work

A fourier transform IR study of the gelation of amylose and amylopectin

Year: 1990

Type: article

Source: Biopolymers

DOI: 10.1002/bip.360301304

Authors: B. J. Goodfellow, R. H. Wilson

Institution: Quadram Institute

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2041952285

FWCI: 0.471

Cites: 22

Cited by: 219

Related to: 10