검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Effect of amylose content on estimated kinetic parameters for a starch viscosity model Sulaiman R, Dolan KD Journal of Food Engineering, 114(1), 75, 2013 |
| 2 |
Simultaneous and sequential estimation of kinetic parameters in a starch viscosity model Sulaiman R, Dolan KD, Mishra DK Journal of Food Engineering, 114(3), 313, 2013 |
| 3 |
Effect of calcium content in the corn flour on RVA profiles Fernandez-Munoz JL, Acosta-Osorio AA, Zelaya-Angel O, Rodriguez-Garcia ME Journal of Food Engineering, 102(1), 100, 2011 |
| 4 |
Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch Li WH, Zhang FS, Liu PL, Bai YF, Gao L, Shen Q Journal of Food Engineering, 103(4), 388, 2011 |
| 5 |
Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches Claver IP, Zhang HH, Li Q, Zhu KX, Zhou HM International Journal of Molecular Sciences, 11(8), 3002, 2010 |
| 6 |
Testing properties of potato starch from different scales of isolations - A ringtest Wischmann B, Ahmt T, Bandsholm O, Blennow A, Young N, Jeppesen L, Thomsen L Journal of Food Engineering, 79(3), 970, 2007 |
| 7 |
Rheological evaluation of non-Newtonian Mexican nixtamalised maize and dry processed masa flours Nunez-Santiago MC, Santoyo E, Bello-Perez LA, Santoyo-Gutierrez S Journal of Food Engineering, 60(1), 55, 2003 |