Work

Corn and Pinhão Starches Modified with Sodium Tripolyphosphate: Thermal, Pasting, Structural and Morphological Properties

Year: 2019

Type: article

Source: Starch - Stärke

DOI: 10.1002/star.201800290

Authors: Cleoci Beninca, Raíssa A. Barboza, Cristina S. de Oliveira, Camila D. Bet, Radla Z. B. Bisinella, Egon Schnitzler

Institutions: Instituto Federal de Educação, Ciência e Tecnologia de Santa Catarina, Universidade Estadual de Ponta Grossa

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico

OpenAlex ID: W2915499262

FWCI: 1.31

Cites: 33

Cited by: 13

Related to: 10