Work

Swelling and gelatinization of cereal starches. IV. Some effects of lipid-complexed amylose and free amylose in waxy and normal barley starches

Year: 1993

Type: article

Source: Cereal Chemistry

Authors: William R. Morrison, Richard F. Tester, Colin E. Snape, Robert V. Law, Michael J. Gidley

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: W62987142

FWCI: 6.914

Cites:

Cited by: 276

Related to: 10