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Correlations between the fine structure, physicochemical properties, and retrogradation of amylopectins from Taiwan rice varieties

Author
LU, S1 ; CHEN, L.-N1 ; LII, C.-Y2
[1] Dept. of Food Science, National Chung-Hsing University, Taichung, 40227, Taiwan, Province of China
[2] Institute of Chemistry, Academia Sinica Nankang, Taipei, Taiwan, Province of China
Source

Cereal chemistry. 1997, Vol 74, Num 1, pp 34-39 ; ref : 26 ref

CODEN
CECHAF
ISSN
0009-0352
Scientific domain
Agronomy, agriculture, phytopathology; 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 Amylopectine Cultivar Etude comparative Longueur chaîne Paramètre thermodynamique Propriété physicochimique Propriété rhéologique Relation structure propriété Rétrogradation Structure fine Viscosité Polyoside
Keyword (en)
Rice starch Amylopectin Cultivar Comparative study Chain length Thermodynamic parameter Physicochemical properties Rheological properties Property structure relationship Retrogradation Fine structure Viscosity Polysaccharide
Keyword (es)
Almidón arroz Amilopectina Cultivar Estudio comparativo Longitud cadena Parámetro termodinámico Propiedad fisicoquímica Propiedad rheológica Relación estructura propiedad Retrogradación Estructura fina Viscosidad Poliósido
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
2558370

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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