Rheological and thermal effects of galactomannan addition to acorn starch paste
- Autor
- KIM, W. W1 ; YOO, B1
[1] Department of Food Science and Technology, Dongguk University-Seoul, 3 Pil-dong, Chung-gu, Seoul 100-715, Korea, Republic of - Titulo de la publicación
- Innovative baking technologies: new starches, functional bread and cereal products
- Autor ( monografía)
- HECHT, Katrin (Author of introductory parts)1
[1] LWT-Food Science and Technology, ETH Zentrum, Schmelzbergstrasse 7, 8092 Zürich, Switzerland - Fuente
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 3, pp 759-764, 6 p ; ref : 1/2 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Acorn starch Gum Rheological property Thermal property
- Palabra clave (fr)
- Addition Amidon Galactomannane Gland chêne Gomme Propriété rhéologique Propriété thermique Pâte Glucide Polyoside
- Palabra clave (in)
- Addition Starch Galactomannan Acorn Gum Rheological properties Thermal properties Paste Carbohydrate Polysaccharide
- Palabra clave (es)
- Adicción Almidón Galactómanano Bellota Goma Propiedad reológica Propiedad térmica Pasta Glúcido Poliósido
- Clasificación
- 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
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 23879662
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.lwt.2010.11.009 
https://dx.doi.org/10.1016/j.lwt.2010.11.009
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