Work

Comparison of Functional Properties of Potato and Corn Starches Modified by Oxidization and Fortified with Micronutrients

Year: 2011

Type: article

Source: Zeszyty Naukowe / Uniwersytet Ekonomiczny w Poznaniu

Authors: Hanna Śmigielska, Joanna Le Thanh‐Blicharz

Institutions: Poznań University of Economics and Business, Institute of Agricultural and Food Biotechnology

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: W91534173

FWCI:

Cites: 8

Cited by: 1

Related to: 10