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Preparation of hydroxybutyl starch with a high degree of substitution and its application in temperature-sensitive hydrogels

https://doi.org/10.1016/j.foodchem.2021.129472
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39/39 checkable references clean · checked 2026-07-23

Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.

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The 39 checked references that resolve
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The 2 references without a DOI — listed, not checked
no DOI — not checkedProperties of granular cold-water-soluble starches prepared by alcoholic-alkaline treatments
no DOI — not checkedClassification and measurement of nutritionally important starch fractions
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