Work

Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition

Year: 1992

Type: article

Source: Carbohydrate Research

DOI: 10.1016/0008-6215(92)85063-6

Authors: David Cooke, Michael J. Gidley

Institution: Unilever (United Kingdom)

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2148105030

FWCI: 9.104

Cites: 7

Cited by: 1,227

Related to: 10