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Low glycemic index ingredients and modified starches in wheat based food processing: A review

Author
BHARATH KUMAR, S1 ; PRABHASANKAR, P1
[1] Flour Milling Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570 020, India
Source

Trends in food science & technology (Regular ed.). 2014, Vol 35, Num 1, pp 32-41, 10 p ; ref : 1 p.1/2

ISSN
0924-2244
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Aliment Amidon blé Article synthèse Index glycémique Ingrédient Polyoside
Keyword (en)
Food Wheat starch Review Glycemic index Ingredient Polysaccharide
Keyword (es)
Alimento Almidón trigo Artículo síntesis Indice glucémico Ingrediente Poliósido
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
28090639

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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