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CARACTERISTIQUES DES AMIDONS DE PLANTES ALIMENTAIRES TROPICALES: ACTION DE L'ALPHA-AMYLASE, GONFLEMENT ET SOLUBILITE

Author
DELPEUCH F; FAVIER JC
OFFICE NATIONAL RECH. SCI. TECH./YAOUNDE/CMR
Source
ANN. TECHNOL. AGRIC.; ISSN 0003-4223; FRA; DA. 1980; VOL. 29; NO 1; PP. 53-67; ABS. ENG; BIBL. 16 REF.
Document type
Article
Language
French
Keyword (fr)
AMIDON MATIERE PREMIERE TARO IGNAME PATATE DOUCE CULTURE TROPICALE HYDROLYSE ENZYME AMYLASE PROPRIETE PHYSIQUE GELIFICATION SOLUBILITE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
STARCH RAW MATERIALS TANIER YAM SWEET POTATO TROPICAL CROP HYDROLYSIS ENZYMES AMYLASE PHYSICAL PROPERTIES GELATION SOLUBILITY FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL8110230156

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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