Sub-Tg annealing of granular rice starch : effects on enthalpy relaxation and starch-sucrose interactions
- Author
- CHEE CHOON SEOW; VASANTI-NAIR, C. K
Univ. Sains Malaysia, school industrial technology, 11800 Penang, Malaysia - Source
Carbohydrate research. 1994, Vol 261, Num 2, pp 307-316 ; ref : 37 ref
- CODEN
- CRBRAT
- ISSN
- 0008-6215
- Scientific domain
- Biochemistry, molecular biology, biophysics; Organic chemistry
- Publisher
- Elsevier Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon Enthalpie Gélification Interaction moléculaire Riz Saccharose Température transition vitreuse Thermodynamique
- Keyword (en)
- Starch Enthalpy Gelation Molecular interaction Rice Sucrose Glass transition temperature Thermodynamics
- Keyword (es)
- Almidón Entalpía Gelificación Interacción molecular Arroz Sacarosa Temperatura transición vítrosa Termodinámica
- 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
- 4188866
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
10.1016/0008-6215(94)84026-1 
https://dx.doi.org/10.1016/0008-6215(94)84026-1
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