Classification of rice amylose content by discriminant analysis of physicochemical properties
- Author
- SUWANNAPORN, Prisana1 ; PITIPHUNPONG, Sawidtree1 ; CHAMPANGERN, Sirirat1
[1] Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand - Source
Stärke. = Starch. 2007, Vol 59, Num 3-4, pp 171-177, 7 p ; ref : 24 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
- Author keyword
- Amylose Classification Discriminant analysis Paste viscosity Rice Texture
- Keyword (fr)
- Amylose Analyse discriminante Classification Propriété physicochimique Pâte Riz Texture Viscosité Céréale Polyoside
- Keyword (en)
- Amylose Discriminant analysis Classification Physicochemical properties Paste Rice Texture Viscosity Cereal Polysaccharide
- Keyword (es)
- Amilosa Análisis discriminante Clasificación Propiedad fisicoquímica Pasta Arroz Textura Viscosidad Cereal Poliósido
- Classification
- 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
- 18677518
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/star.200600565 
https://dx.doi.org/10.1002/star.200600565
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