Effects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of Starch
Year: 1999
Type: article
Source: Cereal Chemistry
Authors: J. Jane, Y. Y. Chen, L. F. Lee, A. E. McPherson, K. S. Wong, M. Radosavljevic, T. Kasemsuwan
Institution: Iowa State University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2073585463