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Methodology for the structural and physicochemical study of starch and water in short pastes

1995

Morancay, N. (Universite de Technologie de Compiegne (France). Laboratoire de Biophysicochimie et de Technologie Alimentaires) | Brivet, I. | Chaveron, H.

AGROVOC Keywords
actividad del agua agua amidon calorimetria calorimetrie calorimetry chemicophysical properties doughs eau methode methods rheological properties starch textura texture water water activity
Bibliographic information
Volume 15 Issue 4 ISSN 0240-8813
Pagination
pp. 315-334
Other Subjects
Propiedades reologicas; Almidon; Metodos; Propriete rheologique; Propiedades fisico-quimicas; Propriete physicochimique; Masa de panaderia; Activite de l'eau; Pate de cuisson
Language
French
Note
Resumes (En, Fr)
31 ref., 9 graph.
Type
Summary
1996-08-15
AGRIS AP
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