Publication | Closed Access
Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch
48
Citations
36
References
2019
Year
Food ChemistryBiopolymer GelEngineeringBiochemistryPolymer ScienceJackfruit Seed StarchGelatinization PropertiesPolysaccharidePolymer ChemistryBiomolecular Engineering
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