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JFTFC / Volume 4 · Issue 1
ISSN 2641-8118 Open Access
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Volume 4 · Issue 1

Journal of Food Technology and Food Chemistry

2022

Vol 4 Issue 1
Archived
2022
5 articles in this issue

Articles in this issue

02
Review

Starch Functionalization and Coupling Reaction

Shiyong Ding

Starch is a quite important edible carbohydrate resource for humans and critical raw material for food and light industry. It has been reviewed as one of the most promising candida…