Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects

Overview of attention for article published in Food Hydrocolloids, June 2013

Altmetric Badge

Mentioned by

twitter: 1 X user

Citations

dimensions_citation: 53 Dimensions

Readers on

mendeley: 95 Mendeley

Summary X Dimensions citations

So far, Altmetric has seen 1 X post from an account with 3,687 followers.

Starch from different foods look (and behave) completely different - and of course the rheological properties are different too. https://t.co/vE6kuEl4vH https://t.co/xGkl0RY0rv

Reply Repost Favourite

This page shows the most recent X posts that mention this research output.

Click here to find out how to access more activity.