Work

Effect of Hydrocolloids on Gelatinization and Structure Formation in Concentrated Waxy Maize and Wheat Starch Gels

Year: 1997

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.19970490706

Authors: C. G. Biliaderis, I. Arvanitoyannis, M. S. Izydorczyk, D. J. Prokopowich

Institutions: Aristotle University of Thessaloniki, University of Manitoba

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2015722893

FWCI: 1.24

Cites: 37

Cited by: 145

Related to: 10