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COMPARISON OF THE CRYSTALLINITIES OF WHEAT STARCHES WITH DIFFERENT SWELLING CAPACITIES

Author
WONG RBK; LELIEVRE J
MASSEY UNIV., DEP. FOOD TECHNOL./PALMERSTON NORTH/NZL
Source
STAERKE; ISSN 0038-9056; DEU; DA. 1982; VOL. 34; NO 5; PP. 159-161; ABS. GER; BIBL. 21 REF.
Document type
Article
Language
English
Keyword (fr)
CRISTALLINITE AMIDON GONFLEMENT GRAIN DIMENSION PARTICULE LIPIDE INFLUENCE PROPRIETE PHYSIQUE BLE CEREALE POLYMERES CHIMIE MACROMOLECULAIRE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
CRYSTALLINITY STARCH SWELLING GRAINS PARTICLE SIZE LIPIDS INFLUENCE PHYSICAL PROPERTIES WHEAT CEREAL POLYMERS MACROMOLECULAR CHEMISTRY FOOD SCIENCES
Keyword (es)
POLIMEROS QUIMICA MACROMOLECULAR TECNOLOGIA
Classification
Pascal
001 Exact sciences and technology / 001D Applied sciences / 001D09 Physicochemistry of polymers

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries Physical chemistry of polymers
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL82X0278968

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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