Work

Chapter 5 Starch Gelatinization

Year: 2008

Type: book-chapter

Source: Advances in food and nutrition research

Parent work: Unknown

DOI: 10.1016/s1043-4526(08)00405-1

Authors: Wajira S. Ratnayake, David S. Jackson

Institution: University of Nebraska–Lincoln

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W30595317

FWCI: 10.48

Cites: 176

Cited by: 297

Related to: 10