Internal structure of the potato starch granule revealed by chemical gelatinization
- Author
- JAY-LIN JANE; SHEN, J. J
Iowa State univ., dep. food sci. human nutrition, Ames IA 50011, United States - Source
Carbohydrate research. 1993, Vol 247, pp 279-290 ; ref : 22 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 Amylopectine Amylose Calcium Chlorure Gélatinisation Pomme de terre Structure moléculaire Structure supramoléculaire
- Keyword (en)
- Starch Amylopectin Amylose Calcium Chlorides Gelatinization Potato Molecular structure Supramolecular structure
- Keyword (es)
- Almidón Amilopectina Amilosa Calcio Cloruro Gelatinización Patata Estructura molecular Estructura supramolecular
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A02 Analytical, structural and metabolic biochemistry / 002A02F Other biological molecules / 002A02F02 Carbohydrates / 002A02F02B Holosides
- Discipline
- Analytical, structural and metabolic biochemistry
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4907570
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(93)84260-D 
https://dx.doi.org/10.1016/0008-6215(93)84260-D
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