Work

Understanding starch structure and functionality

Year: 2004

Type: book-chapter

Source: Elsevier eBooks

DOI: 10.1533/9781855739093.1.156

Author: A.M. Donald

Institution: University of Cambridge

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W3109442210

FWCI: 6.884

Cites: 99

Cited by: 105

Related to: 10