Identification et dosage des sucres de faible poids moléculaire formés au cours de l'irradiation de l'amidon de maïs-Reference-Cited by-同舟云学术

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Identification et dosage des sucres de faible poids moléculaire formés au cours de l'irradiation de l'amidon de maïs

Published:1973 Issue:6 Volume:25 Page:203-210
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch / Stärke

Author:

Berger Par G.,Agnel J. P.,Saint-Lèbe L.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference25 articles.

1. EFFECT OF GAMMA RADIATION ON WHEAT STARCH AND ITS COMPONENTS

2. et : Chem. and Ind. (1956), 573.

3. : Final report contract DA 19 129 QM 515 project n° 78401002 avril 1957 PB 131 967.

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2. Radiation processing of dry food ingredients - a review;Radiation Physics and Chemistry (1977);1985-01

3. Study on some chemical changes in irradiated pepper and parsley;The International Journal of Applied Radiation and Isotopes;1983-05

4. Oxidative Degradation of β-Cyclodextrin Induced by Lipid Peroxidation;Starch - Stärke;1983

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