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article/chapitre/communication
D. Bellet ; M. Sengelin ; C. Thirriot | 1975article/chapitre/communication
V. Yakhot ; S. Orszag ; S. Thangam ; T. Gatski ; C. Speziale | 1992article/chapitre/communication
J. Vrentas ; J. Duda | 1977The free-volume theory describing diffusion in polymer-solvent systems is reexamined. Calculation of the specific volume for such systems is discussed, and equations are presented for the determination of the self-diffusion coefficients of the p[...]article/chapitre/communication
S. Provencher ; J. Hendrix ; L. De Maeyer ; N. Paulussen | 1978article/chapitre/communication
article/chapitre/communication
P. Dontula ; C. Macosko ; L. Scriven | 1999The sole report of glycerin-water viscosities at high shear rates, by Ram, has so far been interpreted as evidence of shear thinning. Two alternative interpretations, both of which invoke experimental artifacts, have now been explored. One of th[...]article/chapitre/communication
G. Ziegler ; D. Thompson ; J. Casasnovas | 1993article/chapitre/communication
D. Stemmelen ; P. Dominiak ; C. Moyne | 1999Cet article s'intéresse au problème de l'ébullition dans une colonne poreuse constituée d'un empilement de micro-billes de verre saturé d'eau. La température de la plaque à la base de la colonne est fixée à une valeur supérieure à la température[...]article/chapitre/communication
T. Sasaki ; T. Yasui ; J. Matsuki | 2000We studied the effect of amylose content on the gelatinization, retrogradation, and pasting properties of starch using wheat starches differing in amylose content. Starches were isolated from waxy and nonwaxy wheat and reciprocal Fl seeds by cro[...]article/chapitre/communication
J. Shim ; S. Mulvaney | 1999Effects of cooking temperature (70, 75, 80, 85, 90, 95 °C) and stirring speed (60, 160, 260 rpm) on the gel/paste properties of cornstarch and oat flour were investigated. Pasting properties during cooking were evaluated using an Rapid Visco-Ana[...]article/chapitre/communication
F. Ghassemi ; I. Ershaghi | 1979article/chapitre/communication
L. Zaichik ; A. Varaksin | 1999article/chapitre/communication
article/chapitre/communication
C. Chen | 1986article/chapitre/communication
Structures and properties of starches isolated from different botanical sources were investigated. Apparent and absolute amylose contents of starches were determined by measuring the iodine affinity of defatted whole starch and of fractionated a[...]