Physicochemical properties of starch obtained from Dioscorea nipponica Makino comparison with other tuber starches
- Author
- YI YUAN1 ; LIMING ZHANG1 ; YUJIE DAI1 ; JIUGAO YU2
[1] Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300222, China
[2] School of Science, Tianjin University, Tianjin 300072, China - Source
Journal of food engineering. 2007, Vol 82, Num 4, pp 436-442, 7 p ; ref : 3/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Amylose Dioscorea nipponica Makino starch Morphology Pasting properties
- Keyword (fr)
- Amidon Amylose Dioscorea Gélatinisation Morphologie Propriété physicochimique Tubercule Angiospermae Dioscoreaceae Glucide Monocotyledones Polyoside Spermatophyta
- Keyword (en)
- Starch Amylose Dioscorea Gelatinization Morphology Physicochemical properties Tuber Angiospermae Dioscoreaceae Carbohydrate Monocotyledones Polysaccharide Spermatophyta
- Keyword (es)
- Almidón Amilosa Dioscorea Gelatinización Morfología Propiedad fisicoquímica Tubérculo Angiospermae Dioscoreaceae Glúcido Monocotyledones Poliósido Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- 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
- 18777049
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
10.1016/j.jfoodeng.2007.02.055 
https://dx.doi.org/10.1016/j.jfoodeng.2007.02.055
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