Work

Studies on the Starches of Barley Genotypes. A Comparison of the Starches from Normal and High‐Amylose Barley

Year: 1971

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.19710230105

Authors: W. Banks, C. T. Greenwood, J. T. Walker

Institution: University of Edinburgh

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: W1995754444

FWCI: 2.378

Cites: 12

Cited by: 25

Related to: 10