Phosphorus in rice and other starches
- Author
- JANE, J1 ; KASEMSUWAN, T1 ; CHEN, J. F1 ; JULIANO, B. O2
[1] Iowa State University, Ames, Iowa, United States
[2] Philippine Rice Research Institute, College, Laguna, Philippines - Source
Cereal foods world. 1996, Vol 41, Num 11, pp 827-832 ; ref : 35 ref
- CODEN
- CFWODA
- ISSN
- 0146-6283
- Scientific domain
- Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon riz Amidon Article synthèse Composition chimique Cuisson Cultivar Ester Etude comparative Gélatinisation Phosphate organique Phospholipide Phosphore Composé organique Propriété thermique Relation composition propriété Propriété physique
- Keyword (en)
- Rice starch Starch Review Chemical composition Cooking Cultivar Ester Comparative study Gelatinization Organic phosphate Phospholipid Phosphorus Organic compounds Thermal properties Property composition relationship Physical properties
- Keyword (es)
- Almidón arroz Almidón Artículo síntesis Composición química Cocción Cultivar Ester Estudio comparativo Gelatinización Fosfato orgánico Fosfolípido Fósforo Compuesto orgánico Propiedad térmica Relación composición propiedad Propiedad física
- Classification
- 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
- 2547270
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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