A study of some physicochemical properties of high-crystalline tapioca starch
- Author
- ATICHOKUDOMCHAI, Napaporn1 ; SHOBSNGOB, Sujin2 ; CHINACHOTI, Pavinee3 ; VARAVINIT, Saiyavit1
[1] Department of Biotechnology, Faculty of Science, Mahidol University, Bangkok, Thailand
[2] Department of Chemistry, Faculty of Science, Mahidol University, Bangkok, Thailand
[3] Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States - Source
Stärke. = Starch. 2001, Vol 53, Num 11, pp 577-581 ; ref : 20 ref
- CODEN
- STRKA6
- ISSN
- 0038-9056
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology; Polymers, paint and wood industries
- Publisher
- Wiley-VCH, Weinheim
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide Amidon Amylose Cristallinité Diffraction RX Hydrolyse Propriété physicochimique Relation structure propriété Réarrangement moléculaire Structure Tapioca
- Keyword (en)
- Acids Starch Amylose Crystallinity X ray diffraction Hydrolysis Physicochemical properties Property structure relationship Molecular rearrangement Structure Tapioca
- Keyword (es)
- Acido Almidón Amilosa Cristalinidad Difracción RX Hidrólisis Propiedad fisicoquímica Relación estructura propiedad Recombinación molecular Estructura Tapioca
- 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
- 14110395
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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DOI
10.1002/1521-379X(200111)53:11<577::AID-STAR577>3.0.CO;2-0 
https://dx.doi.org/10.1002/1521-379X(200111)53:11<577::AID-STAR577>3.0.CO;2-0
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