Work

Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths

Year: 1995

Type: article

Source: Carbohydrate Polymers

DOI: 10.1016/0144-8617(95)00034-5

Authors: M.C. Godet, H. Bizot, A. Buléon

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2152032847

FWCI: 3.233

Cites: 34

Cited by: 249

Related to: 10