Article · Journal · 2015

Effect of chemical modifications on thermal, rheological and morphological properties of yellow sorghum starch

Journal of Food Science and Technology

Citations: 41from other works
Field-weighted impact: 1.641.00 is the world average for its field and year
Among its field: 82nd percentileby citations, against works of its field and year
Authors: 4from 2 institutions

Authors

4 authors across 2 institutions in 1 country