Effect of heat-moisture treatment and acid modification on rheological, textural, and differential scanning calorimetry characteristics of sweetpotato starch
Guardado en:
| Publicado en: | Journal of food science |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of food science v. 70, no. 6 (2005), p. E373-378 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of food science |
| LEADER | 01055cab#a22003614c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID093780 | ||
| 003 | OAG | ||
| 008 | 060906s2005 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Effect of heat-moisture treatment and acid modification on rheological, textural, and differential scanning calorimetry characteristics of sweetpotato starch |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Batata |
| 650 | # | 4 | |a Ipomoea batatas |
| 650 | # | 4 | |a Almidón |
| 650 | # | 4 | |a Humedad |
| 650 | # | 4 | |a Calor |
| 650 | # | 4 | |a Acidos |
| 650 | # | 4 | |a Textura |
| 650 | # | 4 | |a Propiedades reológicas |
| 650 | # | 4 | |a Calorimetría |
| 650 | # | 4 | |a Técnicas analíticas |
| 653 | # | # | |a Camote |
| 700 | 1 | # | |a Singh, Sukhcharn |
| 700 | 1 | # | |a Raina, C. S. |
| 700 | 1 | # | |a Bawa, C. S. |
| 700 | 1 | # | |a Saxena, Dharmesh C. |
| 773 | 0 | # | |t Journal of food science |g v. 70, no. 6 (2005), p. E373-378 |
| 999 | # | # | |a Clara |
