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Measurement of electrical conductivity, differential scanning calorimetry and viscosity of starch and flour suspensions during gelatinisation process

Author
CHAIWANICHSIRI, Saiwarun1 2 ; OHNISHI, Shigehiko3 ; SUZUKI, Toru4 ; TAKAI, Rikuo4 ; MIYAWAKI, Osato1
[1] Department of Applied Biological Chemistry, University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
[2] Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
[3] Kagawa Prefectural Industrial Technology Center, 587-1 Goto, Takamatsu, Kagawa 761-8031, Japan
[4] Department of Food Science and Technology, Tokyo University of Fisheries, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
Source

Journal of the science of food and agriculture. 2001, Vol 81, Num 15, pp 1586-1591, 6 p ; ref : 18 ref

CODEN
JSFAAE
ISSN
0022-5142
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
Wiley, Chichester
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Amidon Calorimétrie différentielle balayage Conductivité électrique Farine Gélatinisation Propriété rhéologique Température Viscosité Polyoside
Keyword (en)
Starch Differential scanning calorimetry Electrical conductivity Flour Gelatinization Rheological properties Temperature Viscosity Polysaccharide
Keyword (es)
Almidón Análisis calorimétrico barrido exploración Conductividad eléctrica Harina Gelatinización Propiedad rheológica Temperatura Viscosidad 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
14404889

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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