Work

Starch — Value Addition by Modification

Year: 2005

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408390590967702

Author: Rudrapatnam N. Tharanathan

Institutions: Central Food Technological Research Institute, University of Mysore

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: W2171738826

FWCI: 0.406

Cites: 102

Cited by: 355

Related to: 10