المؤلفون: Dall’Osto, G., Mombelli, D.^{Aff1, IDs40831024008252_cor2}, Trombetta, V., Mapelli, C.

المصدر: Journal of Sustainable Metallurgy. 10(2):759-774

المؤلفون: Ma, Yong Zhen^{Aff1, Aff2}, Pan, Nian^{Aff1, Aff2}, Su, Wang^{Aff1, Aff2, Aff3, Aff4, Aff5, IDs11540024097205_cor3}, Zhang, Feng Jun^{Aff1, Aff2, Aff3, Aff4, Aff5}, Ye, Guang Ji^{Aff1, Aff2, Aff3, Aff4, Aff5}, Pu, Xiu Qin^{Aff1, Aff2, Aff3, Aff4, Aff5}, Zhou, Yun^{Aff1, Aff2, Aff3, Aff4, Aff5}, Wang, Jian^{Aff1, Aff2, Aff3, Aff4, Aff5}

المصدر: Potato Research: Journal of the European Association for Potato Research. :1-20

المؤلفون: Julian Alzukaimi, Rafi Jabrah

المصدر: International Journal of Ceramic Engineering & Science, Vol 6, Iss 4, Pp n/a-n/a (2024)

مصطلحات موضوعية: alumina ceramics, porous structure, secondary phase, sintering aid, starch gelatinization, thermal conductivity, Clay industries. Ceramics. Glass, TP785-869

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2578-3270

URL الوصول: https://doaj.org/article/bd0c1836f6b5499d8312a441a7602605

المؤلفون: Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, Venkatesh Meda

المصدر: Food Chemistry Advances, Vol 2, Iss , Pp 100267- (2023)

مصطلحات موضوعية: Microwave-Infrared, Vacuum-Microwave, Roasting, Convective Air Drying, Starch Gelatinization, Starch Digestibility, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X23000874; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/e2b3f99a7b7e4f14b2323c416b4f15de

المؤلفون: Chuyao CHEN, Dandan LI, Yang TAO, Rongguang ZHANG, Yongbin HAN

المصدر: Shipin gongye ke-ji, Vol 44, Iss 1, Pp 56-64 (2023)

مصطلحات موضوعية: microwave, adzuki bean, water absorption, epidermis structure, starch gelatinization, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/d0b257e8e6b541f196d7cafc5ca0ddf6

المؤلفون: Cappa, Carola^{Aff1, IDs11947022028825_cor1}, Invernizzi, Roberto, Lucisano, Mara, Alamprese, Cristina

المصدر: Food and Bioprocess Technology: An International Journal. 15(10):2344-2353

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المؤلفون: Neoh, Galex KS, Tan, Xiaoyan, Dieters, Mark J, Fox, Glen P, Gilbert, Robert G

مصطلحات موضوعية: Late-maturity alpha-amylase, Molecular starch structure, Starch gelatinization properties, Size exclusion chromatography, Food Science, Biological Sciences, Agricultural and Veterinary Sciences, Engineering

وصف الملف: application/pdf

URL الوصول: https://escholarship.org/uc/item/7vb111v9

المؤلفون: Neoh, GalexK S, Tan, Xiaoyan, Dieters, MarkJ, Fox, GlenP, Gilbert, RobertG

مصطلحات موضوعية: Agricultural, Veterinary and Food Sciences, Crop and Pasture Production, Food Sciences, Late-maturity alpha-amylase, Molecular starch structure, Starch gelatinization properties, Size exclusion chromatography, Biological Sciences, Agricultural and Veterinary Sciences, Engineering, Food Science, Agricultural, veterinary and food sciences, Biological sciences

وصف الملف: application/pdf

URL الوصول: https://escholarship.org/uc/item/7vb111v9

المؤلفون: Hongyuan Cheng, Hao Wang, Shifeng Ma, Min Xue, Junguo Li, Jie Yang

المصدر: International Journal of Food Properties, Vol 25, Iss 1, Pp 463-476 (2022)

مصطلحات موضوعية: Extrudate water solubility, Model, Starch gelatinization, Extrusion, Water solubility index, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/781ecfeaa7c44cb5a27242f7d68da68b