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APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION. II: EFFECT OF HEATING RATE AND MOISTURE LEVEL

Author
WOOTTON M; BAMUNUARACHCHI A
UNIV. NEW SOUTH WALES, SCH. FOOD TECHNOL.,KENSINGTON N.S.W. 2033,AUS
Source
STARCH; DEU; DA. 1979; VOL. 31; NO 8; PP. 262-264; ABS. GER; BIBL. 8 REF.
Document type
Article
Language
English
Keyword (fr)
AMIDON GELATINISATION CALORIMETRIE DIFFERENTIELLE CHAUFFAGE INFLUENCE HUMIDITE ENTHALPIE POLYMERES CHIMIE MACROMOLECULAIRE
Keyword (en)
STARCH GELATINIZATION DIFFERENTIAL CALORIMETRY HEATING INFLUENCE HUMIDITY ENTHALPY POLYMERS MACROMOLECULAR CHEMISTRY
Keyword (es)
POLIMEROS QUIMICA MACROMOLECULAR
Classification
Pascal
001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers

Discipline
Physical chemistry of polymers
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL8060128370

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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