Chapter 8 – Structural Transitions and Related Physical Properties of Starch

By C. Biliaderis. 2009

285 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/b3bfb767d9fd773276074aabd6837370fc2c2139

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Mario M. Martinez
2. M. Gómez

In Nutrition and Dietetics

1. Mario M. Martinez
2. M. Gómez

Citations in the corpus

• Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking (2017, background): “In 80 particular, wheat, corn, rice and potato starches have been reported to have 81 gelatinization temperature ranges of 58-64, 62-72, 68-78 and 58-68°C, respectively 82 (Biliaderis 2009).”