Article · Journal · 2021

Changes in structural and functional characteristics of cassava flour by additive complexations stimulated by hydrothermal conditions

Food Bioscience

Citations: 8from other works
Field-weighted impact: 0.681.00 is the world average for its field and year
Among its field: 65th percentileby citations, against works of its field and year
Authors: 6from 3 institutions

Authors

6 authors across 3 institutions in 3 countries