Work

Paste viscosity of rice starches of different amylose content and carboxymethylcellulose formed by dry heating and the physical properties of their films

Year: 2008

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2008.01.023

Authors: Yue Li, Charles F. Shoemaker, Jianguo Ma, Xueran Shen, Fang Zhong

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, University of California, Davis

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

Funders: Government of Jiangsu Province, National High-tech Research and Development Program

OpenAlex ID: W1998190253

FWCI: 3.368

Cites: 28

Cited by: 123

Related to: 10