Article · Journal · 2010

Effect of succinylation on the physicochemical, rheological, thermal and retrogradation properties of red and white sorghum starches

Food Hydrocolloids

Citations: 40from other works
Field-weighted impact: 0.901.00 is the world average for its field and year
Among its field: 74th percentileby citations, against works of its field and year
Authors: 3from 2 institutions

Authors

3 authors across 2 institutions in 1 country

O OLAYINKAFirst authorCorresponding
- Federal College of Wildlife Management (NG)
as printed: O.O. Olayinka
Bamidele Iromidayo Olu-Owolabi
- University of Ibadan (NG)
as printed: B.I. Olu-Owolabi
Kayode O. AdebowaleSenior author
- University of Ibadan (NG)
as printed: K.O. Adebowale