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article/chapitre/communication
article/chapitre/communication
article/chapitre/communication
D. Paul | 1973article/chapitre/communication
W. Buchheim ; N. Barfod ; N. Krogs | 1985article/chapitre/communication
article/chapitre/communication
article/chapitre/communication
V. Martins Dos santos ; E. Leenen ; M. Rippoll ; AL Et | 1997article/chapitre/communication
article/chapitre/communication
Q. Liu ; D. Thompson | 1998Retrogradation of du wx and su2 wx starches after different gelatinization heat treatments was studied by differential scanning calorimetry. Suspensions of 30% (w/w) starch were initially heated to final temperatures of 55-180 °C. Gelatinized st[...]article/chapitre/communication
K. Autio | 1990article/chapitre/communication
R. Yuan ; D. Thompson | 1998The rheological and thermal properties of aged starch gels (15:85 starch-water) from three waxy maize genotypes (wx, wx shl, and du wx) during storage (4 °C for up to 25 days) were studied. After storage, changes of storage modulus (G') and phas[...]article/chapitre/communication
V. Hegedusic ; V. Pilizota ; D. Subaric | 1994thèse/mémoire
article/chapitre/communication
J. Tattiyakul ; M. Rao | 2000A model was developed to describe the complex viscosity versus temperature ( -T) data on 5% (w w) cross-linked waxy maize (CWM) starch dispersions (STDs) obtained over the frequency range ( ) 1.26-31.38 rad s and temperature range 55-95°C. The 5[...]article/chapitre/communication