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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DOI
10.1094/CCHEM.1997.74.1.34 
https://dx.doi.org/10.1094/CCHEM.1997.74.1.34
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