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RVA analysis of mixtures of wheat flour and potato, sweet potato, yam, and cassava starches

Author
ZAIDUL, I. S. M1 ; NORULAINI, N. A. Nik2 ; MOHD OMAR, A. K3 ; YAMAUCHI, H1 ; NODA, T1
[1] Memuro Upland Farming Research Station, National Agricultural Research Center for Hokkaido Region, Shinsei, Memuro, Kasai, Hokkaido 082-0071, Japan
[2] School of Distant Education, University Sains Malaysia, 11800 Pulau, Pinang, Malaysia
[3] School of Industrial Technology, University Sains Malaysia, 11800 Pulau, Pinang, Malaysia
Source

Carbohydrate polymers. 2007, Vol 69, Num 4, pp 784-791, 8 p ; ref : 1 p

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
Author keyword
Cassava starch Mixture Pasting properties Potato starch Sweet potato starch Wheat flour Yam starch
Keyword (fr)
Amidon pomme de terre Caractéristique temporelle Dispersion aqueuse Effet composition Etude comparative Etude expérimentale Farine blé Mélange binaire Viscosité Amidon igname Amidon manioc Amidon patate douce Propriété empesage Oside polymère
Keyword (en)
Potato starch Time curve Aqueous dispersion Composition effect Comparative study Experimental study Wheat flour Binary mixture Viscosity Oside polymer
Keyword (es)
Almidón patata Característica temporal Dispersión acuosa Efecto composición Estudio comparativo Estudio experimental Harina trigo Mezcla binaria Viscosidad 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
18808343

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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