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STUDIES ON THE GELATINIZATION OF STARCHES. II. EFFECT OF LOWER ALCOHOLS ON THE GELATINIZATION OF CEREAL STARCHESHIZUKURI S; FAKED C.1978; STARCH; DEU; DA. 1978; VOL. 30; NO 7; PP. 228-233; BIBL. 20 REF.Article

WHEAT STARCH GELATINIZATION IN SUGAR SOLUTIONS. I. SUCROSE: MICROSCOPY AND VISCOSITY EFFECTSBEAN MM; YAMAZAKI WT.1978; CEREAL CHEM.; USA; DA. 1978; VOL. 55; NO 6; PP. 936-944; BIBL. 25 REF.Article

GELATINISATION TEMPERATURE OF STARCH, AS INFLUENCED BY HIGH PRESSURETHEVELEIN JM; VAN ASSCHE JA; HEREMANS K et al.1981; CARBOHYDR. RES.; ISSN 0008-6215; NLD; DA. 1981; VOL. 93; NO 2; PP. 304-307; BIBL. 10 REF.Article

EFFET DES PROTEINES SUR LA GELATINISATION DE L'AMIDONYAGI K; OKAMOTO K.1976; J. AGRIC. CHEM. SOC. JAP.; JAP.; DA. 1976; VOL. 50; NO 7; PP. 417-419; ABS. ANGL.; BIBL. 12 REF.Article

SOL-GEL GLASS TECHNOLOGY UPDATEKLEIN LC.1982; GLASS IND.; ISSN 0017-1026; USA; DA. 1982; VOL. 63; NO 5; PP. 27-30; BIBL. 20 REF.Article

APPLICATION OF DIFFERENTIAL SCANNING CALORIMETRY TO STARCH GELATINIZATION. I: COMMERCIAL NATIVE AND MODIFIED STARCHESWOOTTON M; BAMUNUARACHCHI A.1979; STARCH; DEU; DA. 1979; VOL. 31; NO 6; PP. 201-205; ABS. GER; BIBL. 6 REF.Article

INHIBITION OF STARCH GELATINIZATION BY AMYLOSE-LIPID COMPLEX FORMATIONLARSSON K.1980; STARCH; DEU; DA. 1980; VOL. 32; NO 4; PP. 125-126; BIBL. 4 REF.Article

Effect of damaged starch on wheat starch thermal behaviorBARRERA, Gabriela N; LEON, Alberto E; RIBOTTA, Pablo D et al.Stärke (Weinheim). 2012, Vol 64, Num 9-10, pp 786-793, issn 0038-9056, 8 p.Article

EFFECT OF HYDROSTATIC PRESSURE ON STARCH GELATINISATION, AS DETERMINED BY DTAMUHR AH; WETTON RE; BLANSHARD JMV et al.1982; CARBOHYDR. POLYM.; ISSN 0144-8617; GBR; DA. 1982; VOL. 2; NO 2; PP. 91-102; BIBL. 12 REF.Article

VISCOMETRIC STUDY OF THE DISPERSION OF WHOLE AND GELATINISED CASSAVA STARCHDICKINSON E; MCKAY JE; THOMAS VD et al.1982; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 4; PP. 242-244; BIBL. 10 REF.Article

COLD GELATINIZATION OF STARCHLINDQVIST I.1979; STARCH; DEU; DA. 1979; VOL. 31; NO 6; PP. 195-200; ABS. GER; BIBL. 11 REF.Article

SUBSTANTIAL RISE OF GELATINIZATION TEMPERATURE OF STARCH BY ADDING HYDROXIDEOOSTEN BJ.1979; STARCH; DEU; DA. 1979; VOL. 31; NO 7; PP. 228-230; ABS. GER; BIBL. 2 REF.Article

Characterization of fish gelatin from surimi processing wastes : Thermal analysis and effect of transglutaminase on gel propertiesNORZIAH, M. H; AL-HASSAN, A; KHAIRULNIZAM, A. B et al.Food hydrocolloids. 2009, Vol 23, Num 6, pp 1610-1616, issn 0268-005X, 7 p.Conference Paper

The interaction of surfactant anions with gelatin and its derivativesARORA, J. P. S; SOAM, D; SINGH, S. P et al.Tenside Detergents. 1984, Vol 21, Num 2, pp 87-90, issn 0040-3490Article

GELATINIZATION EFFICIENCY OF PVC PLASTICIZERSSIMONIK J; JUROSZ J; CHYTILEK J et al.1981; PLASTICS CREATING VALUE THROUGH INNOVATION. SPE ANNUAL TECHNICAL CONFERENCE AND EXHIBITION. 39/1981/BOSTON; USA; BROOKFIELD: SPE; DA. 1981; VOL. 27; PP. 560-563; BIBL. 4 REF.Conference Paper

STUDIES OF THE DYNAMICS OF THE GELATINIZATION OF STARCH GRANULES EMPLOYING A SMALL ANGLE LIGHT SCATTERING SYSTEMMARCHANT JL; BLANSHARD JMV.1978; STARCH; DEU; DA. 1978; VOL. 30; NO 8; PP. 257-264; ABS. GER; BIBL. 10 REF.Article

NEUE ERKENTNISSE UEBER DEN ABBAU DER STAERKE MIT HYPOCHLORIT. IV. QUELL- UND VERKLEISTERUNGSVERHALTEN OXYDIERTER STAERKEN. = NOTIONS NOUVELLES SUR LA DEGRADATION DE L'AMIDON PAR L'HYPOCHLORITE. IV. CARACTERISTIQUES DE GONFLEMENT ET DE GELATINISATION DES AMIDONS OXYDESPREY V; FISCHER SK; KLINGER S et al.1976; STAERKE; DTSCH.; DA. 1976; VOL. 28; NO 8; PP. 259-263; ABS. ANGL. FR.; BIBL. 4 REF.Article

Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating ConditionsHASEGAWA, Ayako; OGAWA, Takenobu; ADACHI, Shuji et al.Bioscience, biotechnology, and biochemistry. 2012, Vol 76, Num 11, pp 2156-2158, issn 0916-8451, 3 p.Article

Effect of Microbial Transglutaminase on Gel Properties and Film Characteristics of Gelatin from Lizardfish (Saurida spp.) ScalesWANGTUEAI, Sutee; NOOMHORM, Athapol; REGENSTEIN, Joe M et al.Journal of food science. 2010, Vol 75, Num 9, issn 0022-1147, C731-C739Article

ALKALI GELATINIZATION OF STARCHESMAHER GG.1983; STAERKE; ISSN 0038-9056; DEU; DA. 1983; VOL. 35; NO 7; PP. 226-234; ABS. GER; BIBL. 24 REF.Article

ALPHA-AMYLASE DETERMINATION: EXPLANATION FOR HIGH FALLING NUMBERS AT LOWER BATH TEMPERATURESVARRIANO MARSTON E; HOSENEY RC; DUNAWAY JA et al.1982; CEREAL CHEM.; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 2; PP. 151-152; BIBL. 5 REF.Article

ETUDE SUR LA CARACTERISATION DE L'AMIDON DE POISSEGAL B; SEGAL R; GEORGESCU D et al.1978; STUD. CERC. BIOCHIM.; ROM; DA. 1978; VOL. 21; NO 1; PP. 73-81; ABS. GER; BIBL. 11 REF.Article

LA DETERMINATION DU DEGRE DE GELATINISATION DES AMIDONS.SCHUCHEWYTSCH G; MEYER AM.1977; REV. FERMENT. INDUSTR. ALIMENT.; BELG.; DA. 1977; VOL. 32; NO 3; PP. 71-78; ABS. NEERL.; BIBL. 1 P.Article

DETERMINATION OF STARCH GELATINIZATION BY X-RAY DIFFRACTOMETRYOWUSU ANSAH J; VAN DE VOORT FR; STANLEY DW et al.1982; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1982; VOL. 59; NO 3; PP. 167-171; BIBL. 15 REF.Article

SWELLING AND SOLUBILITY BEHAVIOUR OF PARBOILED RICE FLOURUNNIKRISHNAN KR; BHATTACHARYA KR.1981; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1981; VOL. 16; NO 4; PP. 403-408; BIBL. 9 REF.Article

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