- Published
- 2021-01-12
- Venue
- Current Opinion in Food Science, vol. 39, pp. 103-109
- Cited by
- 343
- Open access
- No free copy found
- DOI
- 10.1016/j.cofs.2020.12.018
Cite this paper
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- APA 7
Donmez, D., Pinho, L. S., Patel, B. K., Desam, G. P., & Campanella, O. H. (2021). Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation. Current Opinion in Food Science, 39, 103–109. https://doi.org/10.1016/j.cofs.2020.12.018
- MLA 9
Donmez, Dila, et al. "Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation." Current Opinion in Food Science, vol. 39, 2021, pp. 103–109, https://doi.org/10.1016/j.cofs.2020.12.018.
- Chicago
Donmez, Dila, Lorena Silva Pinho, Bhavesh K. Patel, Gnana Prasuna Desam, and Osvaldo H. Campanella. "Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation." Current Opinion in Food Science 39 (2021): 103–109. https://doi.org/10.1016/j.cofs.2020.12.018.
- GOST
Donmez D., Pinho L. S., Patel B. K. [и др.] Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation // Current Opinion in Food Science. — 2021. — Vol. 39. — P. 103–109. — URL: https://doi.org/10.1016/j.cofs.2020.12.018
- BibTeX
@article{donmez2021characterization, title = {{Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation}}, author = {Dila Donmez and Lorena Silva Pinho and Bhavesh K. Patel and Gnana Prasuna Desam and Osvaldo H. Campanella}, journal = {Current Opinion in Food Science}, year = {2021}, volume = {39}, pages = {103--109}, doi = {10.1016/j.cofs.2020.12.018}, url = {https://doi.org/10.1016/j.cofs.2020.12.018} }- RIS
TY - JOUR AU - Donmez, Dila AU - Pinho, Lorena Silva AU - Patel, Bhavesh K. AU - Desam, Gnana Prasuna AU - Campanella, Osvaldo H. TI - Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation JO - Current Opinion in Food Science VL - 39 SP - 103 EP - 109 PY - 2021 DA - 2021/01/12 DO - 10.1016/j.cofs.2020.12.018 UR - https://doi.org/10.1016/j.cofs.2020.12.018 ER -