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Composition of clusters and their arrangement in potato amylopectin

Author
BERTOFT, Eric1
[1] Department of Biochemistry and Pharmacy, Åbo Akademi University, Artillerigatan 6, 20520 Turku, Finland
Source

Carbohydrate polymers. 2007, Vol 68, Num 3, pp 433-446, 14 p ; ref : 39 ref

CODEN
CAPOD8
ISSN
0144-8617
Scientific domain
Polymers, paint and wood industries
Publisher
Elsevier Science, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Amidon pomme de terre Amylopectine Dégradation enzymatique Etude expérimentale Produit dégradation Structure domaine α-Amylase Amidon sans amylose Structure amas Enzyme Glycosidases Hydrolases O-Glycosidases Oside polymère
Keyword (en)
Potato starch Amylopectin Enzymatic digestion Experimental study Degradation product Domain structure α-Amylase Enzyme Glycosidases Hydrolases O-Glycosidases Oside polymer
Keyword (es)
Almidón patata Amilopectina Degradación enzimática Estudio experimental Producto degradación Estructura dominio α-Amylase Enzima Glycosidases Hydrolases O-Glycosidases Osido polímero
Classification
Pascal
001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers / 001D09C Natural polymers / 001D09C04 Starch and polysaccharides

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 Physical chemistry of polymers
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
18755729

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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