Physicochemical and functional characterization of baby lima bean (Phaseolus lunatus) starch
- Author
- BETANCUR ANCONA, David A1 ; CHEL GUERRERO, Luis A1 ; CAMELO MATOS, Rosa I1 ; DAVILA ORTIZ, Gloria2
[1] Facultad de Ingeniería Quimica, Universidad Autónoma de Yucatán, Mexico
[2] Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional, Col., Santo Tomás, Mexico - Source
Stärke. = Starch. 2001, Vol 53, Num 5, pp 219-226 ; ref : 39 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 Amylose Composition chimique Haricot de Lima Phaseolus lunatus Propriété physicochimique Propriété technologique Angiospermae Dicotyledones Leguminosae Légumineuse grain Polyoside Produit alimentaire Spermatophyta
- Keyword (en)
- Starch Amylose Chemical composition Lima bean Phaseolus lunatus Physicochemical properties Technological properties Angiospermae Dicotyledones Leguminosae Grain legume Polysaccharide Foodstuff Spermatophyta
- Keyword (es)
- Almidón Amilosa Composición química Alubia Lima Phaseolus lunatus Propiedad fisicoquímica Propiedad tecnológica Angiospermae Dicotyledones Leguminosae Leguminosa grano Poliósido Producto alimenticio Spermatophyta
- 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
- 997104
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
10.1002/1521-379X(200105)53:5<219::AID-STAR219>3.0.CO;2-R 
https://dx.doi.org/10.1002/1521-379X(200105)53:5<219::AID-STAR219>3.0.CO;2-R
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