Work

Effect of Acid Hydrolysis on Starch Structure and Functionality: A Review

Year: 2013

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398.2012.684551

Authors: Shujun Wang, Les Copeland

Institutions: Tianjin University of Science and Technology, The University of Sydney

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2077098132

FWCI: 0.884

Cites: 184

Cited by: 506

Related to: 10