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1دورية أكاديمية
المؤلفون: Denis E. Tryakhov, Anatoly A. Polytov
المصدر: Chimica Techno Acta, Vol 9, Iss 3 (2022)
مصطلحات موضوعية: starch nanocrystals, potato starch, ultrasonic treatment, chemical-mechanical treatment, topochemical hydrolysis of starch granule, Chemistry, QD1-999
وصف الملف: electronic resource
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2دورية أكاديميةKarakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation
المؤلفون: Sefanadia Putri, Usdeka Muliani
المصدر: Jurnal Teknologi & Industri Hasil Pertanian, Vol 26, Iss 2, Pp 83-90 (2021)
مصطلحات موضوعية: autoclaving retrogradation, physical modification, resistant starch, sweet potato flour, Agriculture (General), S1-972, Agricultural industries, HD9000-9495
وصف الملف: electronic resource
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3Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation
المؤلفون: Usdeka Muliani, Sefanadia Putri
المصدر: Jurnal Teknologi & Industri Hasil Pertanian, Vol 26, Iss 2, Pp 83-90 (2021)
مصطلحات موضوعية: HD9000-9495, food.ingredient, Retrogradation (starch), Starch, Nutritional content, Agriculture (General), digestive, oral, and skin physiology, fungi, Randomized block design, food and beverages, Orange (colour), Carbohydrate, Agricultural industries, autoclaving retrogradation, physical modification, resistant starch, sweet potato flour, S1-972, chemistry.chemical_compound, food, chemistry, stomatognathic system, Food science, Resistant starch, Potato starch
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c017c9efd579343c0ccb94aab8ee0bf7
https://jurnal.fp.unila.ac.id/index.php/JTHP/article/view/3749 -
4دورية أكاديمية
لا يتم عرض هذه النتيجة على الضيوف.
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5
المؤلفون: Špindler, Jan
المساهمون: Novosel, Barbara
مصطلحات موضوعية: krompirjev škrob, vlaga, explosion parameters, moisture, dust explosion, koruzni škrob, prašna eksplozija, starch from corn, eksplozijski parametri, starch from potato
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::9ebca3966a3927776ca7710fd632875c
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=109427 -
6
المؤلفون: Ojo Josiah Oni, Mathew K. Bolade
المصدر: African Journal of Biotechnology; Vol 14, No 51 (2015); 3340-3349
مصطلحات موضوعية: Exudate, Acetylation, starch, sweet potato, water yam, physicochemical properties, Absorption of water, biology, Chemistry, Starch, Swelling capacity, food and beverages, Ipomoea, biology.organism_classification, Applied Microbiology and Biotechnology, Starch production, chemistry.chemical_compound, Acetylation, Botany, Genetics, medicine, Food science, medicine.symptom, Solubility, Agronomy and Crop Science, Molecular Biology, Biotechnology
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abc07409cdbb34cc4e8c901b808a266f
https://doi.org/10.5897/ajb2015.14881 -
7
المؤلفون: Akin-Ajani, O.D., Itiola, O.A., Odeku, O.A.
المصدر: Nigerian Journal of Pharmaceutical Research; Vol 14, No 1 (2018); 25-33
مصطلحات موضوعية: Compressibility, Gurnham equation, Kawakita function, Fonio starch, sweet potato starch
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=78975075580c::f34320277396df1a3db04ef87510db06
https://www.ajol.info/index.php/njpr/article/view/175422 -
8
المؤلفون: Chvatal, Katharina
مصطلحات موضوعية: Kartoffel, Next Generation Sequencing, Stärke, Protein Targeting to Starch, Kartoffel, Erdäpfeln, amylosefreie Stärke, waxy Stärke, waxy Kartoffelstärke, natürliche Kartoffelmutanten, Einzelnukleotid-Polymorphismen, SNP, Next Generation Sequencing, Starch, Protein targeting to starch, potato, Amylosefree starch, waxy starch, waxy potato starch, natural potato mutants, single nucleotide polymorphism, SNP, Amylose, Genanalyse
وصف الملف: IV, 120 Blätter; Illustrationen, Diagramme
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3758::8e493754e2b59513d4f14151de12128f
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9
المؤلفون: Maria Flávia Vaz Gonçalves, Silene Bruder Silveira Sarmento, Carlos Tadeu dos Santos Dias, Natália Marquezini
المصدر: Food Science and Technology, Vol 29, Iss 2, Pp 270-276 (2009)
مصطلحات موضوعية: physical modification, heat moisture treatment, microwave, modificação física, micro-ondas, amido de batata-doce, starch sweet potato, lcsh:Technology (General), tratamento térmico sob baixa umidade, lcsh:T1-995, lcsh:TX341-641, lcsh:Nutrition. Foods and food supply
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doajarticles::3b7b3d0ce93e503453f36d50e048ae46
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200005 -
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المؤلفون: Gonçalves, Maria Flávia Vaz, Sarmento, Silene Bruder Silveira, Dias, Carlos Tadeu dos Santos, Marquezini, Natália
المصدر: Food Science and Technology, Volume: 29, Issue: 2, Pages: 270-276, Published: JUN 2009
مصطلحات موضوعية: physical modification, heat moisture treatment, microwave, modificação física, micro-ondas, amido de batata-doce, starch sweet potato, tratamento térmico sob baixa umidade
وصف الملف: text/html
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______608::024396ebdf75bfa3189184af426adbe5
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200005&lng=en&tlng=en