Work

Differences in amylose aggregation and starch gel formation with emulsifiers

Year: 2004

Type: article

Source: Carbohydrate Polymers

DOI: 10.1016/j.carbpol.2004.06.013

Authors: Gisela Richardson, Siw Kidman, Maud Langton, Anne-Marie Hermansson

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2016220710

FWCI: 1.022

Cites: 12

Cited by: 85

Related to: 10