Work

Fine structure of amylopectin in relation to gelatinization and retrogradation behavior of maize starches from three wx-containing genotypes in two inbred lines

Year: 1993

Type: article

Source: Cereal Chemistry

Authors: R. C. Yuan, Donald B. Thompson, Charles D. Boyer

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: W2263901199

FWCI: 5.287

Cites: 28

Cited by: 321

Related to: 10