Structural changes during the retrogradation of legume starches modify the in vivo fermentation
- Author
- ABIA, R; BUCHANAN, C. J; SAURA-CALIXTO, F; EASTWOOD, M. A
Univ. Edinburgh, western gen. hosp., gastrointestinal lab., Edinburgh EH4 2XU, United Kingdom - Source
Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 11, pp 1856-1863 ; ref : 39 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité enzymatique Amidon Cinétique Fermentation Légumineuse Rétrogradation
- Keyword (en)
- Enzymatic activity Starch Kinetics Fermentation Legumes Retrogradation
- Keyword (es)
- Actividad enzimática Almidón Cinética Fermentación Leguminosa Retrogradación
- 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
- 4007606
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/jf00035a010 
https://dx.doi.org/10.1021/jf00035a010
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