Work

Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

Year: 2017

Type: article

Source: Comprehensive Reviews in Food Science and Food Safety

DOI: 10.1111/1541-4337.12272

Authors: Ming Li, Sushil Dhital, Yimin Wei

Institutions: Institute of Food Science and Technology, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, The University of Queensland

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Key Research and Development Program of China, Agricultural Science and Technology Innovation Program

Award: G4117150277

OpenAlex ID: W2736358994

FWCI: 8.95

Cites: 140

Cited by: 184

Related to: 10