Work

Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

Year: 2002

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/s0268-005x(01)00107-2

Authors: M.H. Lee, M.H. Baek, D.S. Cha, H.J. Park, S.T. Lim

Institution: Korea University

Language: English

Topic: Polysaccharides Composition and Applications

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2053563415

FWCI: 6.293

Cites: 21

Cited by: 377

Related to: 9