Work

Morphological, thermal, rheological and noodle‐making properties of potato and corn starch

Year: 2002

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.1194

Authors: Narpinder Singh, Jaspreet Singh, Navdeep Singh Sodhi

Institution: Guru Nanak Dev University

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: W1968576191

FWCI: 0.949

Cites: 35

Cited by: 95

Related to: 10