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Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 2. Effect of a degree of substitution on the selected properties of acetylated retrograded starch

Author
KAPELKO, M1 ; ZIEBA, T1 ; MICHALSKI, A2
[1] Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chelmońskiego 37/41, 51 ― 630 Wroclaw, Poland
[2] Department of Mathematics, Wroclaw University of Environmental and Life Sciences, Grunwaldzki 24, 50 - 363 Wroclaw, Poland
Source

Food chemistry. 2012, Vol 135, Num 3, pp 2035-2042, 8 p ; ref : 1/2 p

CODEN
FOCHDJ
ISSN
0308-8146
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Acetylation Potato starch Retrogradation
Keyword (fr)
Acétylation Amidon pomme de terre Amidon résistant Méthode Production Propriété Rétrogradation Substitution Fibre alimentaire Polyoside
Keyword (en)
Acetylation Potato starch Resistant starch Method Production Properties Retrogradation Substitution Dietary fiber Polysaccharide
Keyword (es)
Acetilación Almidón patata Almidón resistente Método Producción Propiedad Retrogradación Substitución Fibra alimenticia Poliósido
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
26359004

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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