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Effect of cryo-milling on starches: Functionality and digestibility

Author
DHITAL, Sushil1 ; SHRESTHA, Ashok K1 ; GIDLEY, Michael J1
[1] Centre for Nutrition and Food Sciences, The University of Queensland, St. Lucia, Brisbane, Queensland 4072, Australia
Source

Food hydrocolloids. 2010, Vol 24, Num 2-3, pp 152-163, 12 p ; ref : 3/4 p

CODEN
FOHYES
ISSN
0268-005X
Scientific domain
Food science technology
Publisher
Elsevier, Oxford
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Cryo-milling Damaged starch Hydrolysis Starch Viscosity
Keyword (fr)
Amidon Digestibilité Hydrolyse Viscosité Glucide Polyoside
Keyword (en)
Starch Digestibility Hydrolysis Viscosity Carbohydrate Polysaccharide
Keyword (es)
Almidón Digestibilidad Hidrólisis Viscosidad Glúcido Poliósido
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives

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
22272137

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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