Transglycosidation reactions following heat treatment of starch - Effects on enzymic digestibility
- Other title
- Réactions de transglycosidation de l'amidon après traitement thermique - Effets sur la dégradation enzymatique (fr)
- Author
- SILJESTROM, M1 ; BJORCK, I; WESTERLUND, E
[1] Univ. Lund, dep. food chemistry, chemical cent., Lund, Sweden - Source
Stärke. = Starch. 1989, Vol 41, Num 3, pp 95-100 ; ref : 42 ref
- CODEN
- STRKA6
- ISSN
- 0038-9056
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology; Polymers, paint and wood industries
- Publisher
- Wiley-VCH, Weinheim
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Amidon dérivé Amidon Hydrolyse Réaction chimique Structure Traitement thermique Transglycosidation
- Keyword (en)
- Starch derivative Starch Hydrolysis Chemical reaction Structure Heat treatment
- Keyword (es)
- Almidón derivado Almidón Hidrólisis Reacción química Estructura Tratamiento térmico
- 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
- 7147668
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
10.1002/star.19890410306 
https://dx.doi.org/10.1002/star.19890410306
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