Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response
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Título según WOS: | Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response |
Título según SCOPUS: | Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response |
Título de la Revista: | Food Research International |
Volumen: | 45 |
Número: | 1 |
Editorial: | Elsevier Ltd. |
Fecha de publicación: | 2012 |
Página de inicio: | 238 |
Página final: | 243 |
Idioma: | English |
URL: | http://www.scopus.com/inward/record.url?eid=2-s2.0-82655189462&partnerID=40&md5=a8cb94e98fdca9af33e57b9dfb49fd47 |
DOI: |
10.1016/j.foodres.2011.10.042 |
Notas: | ISI, SCOPUS |