# Evaluation of the Degree of Starch Gelatinization by a New Enzymatic Method

**Type:** Papers  
**Canonical URL:** https://scholariq.org/papers/evaluation-of-the-degree-of-starch-gelatinization-by-a-new-enzymatic-method/

## Facts

| Field | Value |
| --- | --- |
| Author Names | Romina D. Di Paola,Ramón Asís,Mario A. J. Aldao |
| Citations | 48 |
| DOI | 10.1002/star.200300167 |
| Fields | Agricultural and Biological Sciences,Biochemistry, Genetics and Molecular Biology,Nursing |
| Open Access | false |
| OA Status | closed |
| OpenAlex ID | https://openalex.org/W2016784736 |
| Type | article |
| Year | 2003 |

## Paper authors

- [Ramón Asís](https://scholariq.org/researchers/ramon-asis/)

## Paper primary topic

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)

## Paper topics

- [Food composition and properties](https://scholariq.org/topics/food-composition-and-properties/)
- [Enzyme Production and Characterization](https://scholariq.org/topics/enzyme-production-and-characterization/)
- [Polysaccharides Composition and Applications](https://scholariq.org/topics/polysaccharides-composition-and-applications/)

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Source: ScholarIQ — public research metadata, principally OpenAlex. See https://scholariq.org/sources/ for provenance and https://scholariq.org/methodology/ for what these figures mean.