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Starch Gelatinization in Cooked Spaghetti

Year: 1977

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.1977.tb14483.x

Authors: R. A. GRZYBOWSKI, B. J. DONNELLY

Institution: North Dakota State 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: W2009592590

FWCI:

Cites: 8

Cited by: 32

Related to: 10