Work

Comparison of the Gelatinization Behavior of Organic and Conventional Spelt Starches Assessed by Thermal and Rheological Analyses

Year: 2012

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf301171j

Authors: Pauline S. Ie, Dave Petros, Deborah H. Stinner, Paul Larry Phelan, Bruce Hamaker, Kurt W. Koelling, Yael Vodovotz

Institutions: The Ohio State University, Purdue University West Lafayette

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: W2332952318

FWCI: 1.19

Cites: 45

Cited by: 8

Related to: 10