المؤلفون: Rungthip Sangpueak, Chanon Saengchan, Kansinee Laemchiab, Dusadee Kiddeejing, Supatcharee Siriwong, Kanjana Thumanu, Nguyen Huy Hoang, Piyaporn Phansak, Kumrai Buensanteai

المصدر: Foods, Vol 11, Iss 24, p 4053 (2022)

مصطلحات موضوعية: physico-chemical, cassava flour, starch, functional properties, cassava, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/24/4053; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/63c718d8c16240009818c67196d477f3

المؤلفون: Ladie Anne Conde, Biniam Kebede, Sze Ying Leong, Indrawati Oey

المصدر: Applied Sciences, Vol 12, Iss 19, p 10043 (2022)

مصطلحات موضوعية: high pressure, cassava flour, starch, physical modification, digestibility, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/12/19/10043; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/d6f6e1a23b684ea98c10beeb87512a65

المؤلفون: Dudu OE; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China., Li L; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China., Oyedeji AB; Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa., Oyeyinka SA; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria., Ma Y; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China. Electronic address: maying@hit.edu.cn.

المصدر: International journal of biological macromolecules [Int J Biol Macromol] 2019 Jul 15; Vol. 133, pp. 1219-1227. Date of Electronic Publication: 2019 May 01.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE

مواضيع طبية MeSH: Hot Temperature*, Flour/*analysis , Manihot/*chemistry , Starch/*chemistry, Amylose/analysis ; Elasticity ; Solubility ; Viscosity

المؤلفون: Dudu OE; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China., Oyedeji AB; Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa., Oyeyinka SA; Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria., Ma Y; School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China. Electronic address: maying@hit.edu.cn.

المصدر: International journal of biological macromolecules [Int J Biol Macromol] 2019 Apr 01; Vol. 126, pp. 1056-1064. Date of Electronic Publication: 2018 Dec 26.

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE

مواضيع طبية MeSH: Flour* , Hot Temperature* , Steam*, Manihot/*chemistry , Starch/*chemistry, Elasticity ; Models, Theoretical ; Particle Size ; Regression Analysis ; Solubility ; Viscosity ; X-Ray Diffraction

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Alternate Title: Influencia de la temperatura y la granulometría en el comportamiento higroscópico de la harina de tapioca. (Spanish)

المؤلفون: Carmo, Juliana Rodrigues do, Pena, Rosinelson da Silva

المصدر: CyTA: Journal of Food; 2019, Vol. 17 Issue 1, p900-906, 7p

مصطلحات موضوعية: CASSAVA flour, CASSAVA starch, DISTRIBUTION isotherms (Chromatography), ADSORPTION isotherms, MATHEMATICAL models, EFFECT of temperature on food, HUMIDITY

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المؤلفون: Laya, Alphonse, Koubala, Benoît Bargui, Kouninki, Habiba, Nukenine, Elias Nchiwan

المصدر: International Journal of Food Science; 2018, p1-15, 15p

مصطلحات موضوعية: HARVESTING time, CASSAVA flour, STARCH, PHENOLS, AMINO acids

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