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Article: Non-additive response of starch systems in different hydration states: A study of microwave-absorbing properties

TitleNon-additive response of starch systems in different hydration states: A study of microwave-absorbing properties
Authors
Issue Date2017
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ifset
Citation
Innovative Food Science and Emerging Technologies, 2017, v. 44, p. 103-108 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/262492
ISSN
2017 Impact Factor: 3.116
2015 SCImago Journal Rankings: 1.703
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorFan, D-
dc.contributor.authorGao, Y-
dc.contributor.authorChen, Y-
dc.contributor.authorWang, M-
dc.contributor.authorGu, X-
dc.contributor.authorWang, L-
dc.contributor.authorShen, H-
dc.contributor.authorLiao, H-
dc.contributor.authorZhao, J-
dc.contributor.authorZhang, H-
dc.date.accessioned2018-09-28T05:00:13Z-
dc.date.available2018-09-28T05:00:13Z-
dc.date.issued2017-
dc.identifier.citationInnovative Food Science and Emerging Technologies, 2017, v. 44, p. 103-108-
dc.identifier.issn1466-8564-
dc.identifier.urihttp://hdl.handle.net/10722/262492-
dc.languageeng-
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ifset-
dc.relation.ispartofInnovative Food Science and Emerging Technologies-
dc.titleNon-additive response of starch systems in different hydration states: A study of microwave-absorbing properties-
dc.typeArticle-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.doi10.1016/j.ifset.2017.07.008-
dc.identifier.hkuros293034-
dc.identifier.volume44-
dc.identifier.spage103-
dc.identifier.epage108-
dc.identifier.isiWOS:000418217000015-
dc.publisher.placeNetherlands-

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