JOURNAL ARTICLE
Rheological properties of mixed starch-κ-carrageenan gels in relation to enzymatic digestibility
Karin AutioElina VesterinenM. S̆tolt
Year: 2002 Journal: Food Hydrocolloids Vol: 16 (2)Pages: 169-174 Publisher: Elsevier BV
Keywords:
Chemistry Carrageenan Polysaccharide Rheology Starch Amylose Biopolymer Biochemistry Organic chemistry Polymer Materials science
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20
Cited By
0.51
FWCI (Field Weighted Citation Impact)
14
Refs
0.63
Citation Normalized Percentile
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Citation History
Topics
Food composition and properties
Health Sciences → Nursing → Nutrition and Dietetics
Seaweed-derived Bioactive Compounds
Life Sciences → Agricultural and Biological Sciences → Aquatic Science
Polysaccharides Composition and Applications
Life Sciences → Agricultural and Biological Sciences → Food Science
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