Work

The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

Year: 1998

Type: article

Source: Carbohydrate Polymers

DOI: 10.1016/s0144-8617(97)00247-6

Authors: H. Fredriksson, J. Silverio, R. Andersson, A.-C. Eliasson, P. Åman

Institutions: Swedish University of Agricultural Sciences, Lund University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2114081796

FWCI: 5.91

Cites: 64

Cited by: 720

Related to: 10