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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DOI
10.1016/j.foodhyd.2009.08.013 
https://dx.doi.org/10.1016/j.foodhyd.2009.08.013
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