Pascal and Francis Bibliographic Databases

Help

Export

Selection :

Permanent link
http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14610469

Effect of processing conditions of bakery products on formation of resistant starch

Author
KALE, C. K1 ; KOTECHA, P. M1 ; CHAVAN, J. K1 ; KADAM, S. S1
[1] Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri - 413 722, India
Source

Journal of food science and technology (Mysore). 2002, Vol 39, Num 5, pp 520-524, 5 p ; ref : 14 ref

CODEN
JFSTAB
ISSN
0022-1155
Scientific domain
Food science technology
Publisher
Association of Food Scientists and Technologists, Mysore
Publication country
India
Document type
Article
Language
English
Author keyword
Bakery Products Bread Bun Cookies Insoluble dietary fibre Resistant starch Storage
Keyword (fr)
Amidon résistant Cuisson Entreposage Fibre alimentaire Pain Produit cuisson Pâte cuisson Rétrogradation Stabilité thermique Température Polyoside Produit céréalier Traitement thermique
Keyword (en)
Resistant starch Cooking Warehousing Dietary fiber Bread Bakery product Dough Retrogradation Thermal stability Temperature Polysaccharide Cereal product Heat treatment
Keyword (es)
Almidón resistente Cocción Almacenamiento Fibra alimenticia Pan Producto panadería Masa de panaderia Retrogradación Estabilidad térmica Temperatura Poliósido Producto de cereal Tratamiento térmico
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

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
14610469

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

Searching the Web