Article ISI SCOPUS
Food Research International  (2012)

Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response

Parada, J; Aguilera. J.M.

Más información

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