Starches from different botanical sources II: Contribution of starch structure to swelling and pasting properties

By S. Srichuwong, T. Sunarti, T. Mishima, N. Isono, M. Hisamatsu. 2005

349 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/4bdda3b529e5ddb9372f8cd460fb23ce900fe59f