Enzymatic Method for Measuring Starch Gelatinization in Dry Products in Situ
- Autor
- KESHUN LIU1 ; JIANCHUN HAN1
[1] Grain Chemistry and Utilization Laboratory, National Small Grains and Potato Germplasm Research Unit, United States Department of Agriculture, Agricultural Research Service (USDA-ARS), 1691 South 2700 West, Aberdeen, Idaho 83210, United States - Fuente
Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 17, pp 4212-4221, 10 p ; ref : 24 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Campo Científico
- Agronomy, agriculture, phytopathology; Food science technology
- Editor
- American Chemical Society, Washington, DC
- País de la publicación
- United States
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- dried enzymatic gelatinization in situ measurement starch
- Palabra clave (fr)
- Amidon Gélatinisation In situ Mesure Méthode enzymatique Réaction enzymatique Glucide Polyoside
- Palabra clave (in)
- Starch Gelatinization In situ Measurement Enzymatic method Enzymatic reaction Carbohydrate Polysaccharide
- Palabra clave (es)
- Almidón Gelatinización In situ Medida Método enzimático Reacción enzimática 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
- 25856960
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
10.1021/jf300160v 
https://dx.doi.org/10.1021/jf300160v
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