An improved enzymic method for the measurement of starch damage in wheat flour
- Author
- GIBSON, T. S; AL QALLA, H; MCCLEARY, B. V
Biological chemical res. inst., N.S.W. agriculture, Rydalmere N.S.W. 2116, Australia - Source
Journal of cereal science (Print). 1992, Vol 15, Num 1, pp 15-27 ; ref : 32 ref
- CODEN
- JCSCDA
- ISSN
- 0733-5210
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon Amylolytic enzyme Blé Endommagement Farine céréale Méthode analytique Méthode enzymatique Enzyme
- Keyword (en)
- Starch Amylolytic enzyme Wheat Damaging Cereal flour Analytical method Enzymatic method Enzyme
- Keyword (es)
- Almidón Amylolytic enzyme Trigo Deterioración Harina cereal Método analítico Método enzimático Enzima
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5188919
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/S0733-5210(09)80053-2 
https://dx.doi.org/10.1016/S0733-5210(09)80053-2
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