Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part II. Study of Induced Acidities-Reference-Cited by-同舟云学术

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Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part II. Study of Induced Acidities

Published:1981 Issue:7 Volume:33 Page:235-240
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch / Stärke

Author:

Raffi J.,Fréjaville C.,Dauphin J. F.,Dauberte B.,d'Urbal M.,Saint-Lèbe L.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference11 articles.

1. Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part 1. Study of Some Induced Carbonyl Derivatives

2. Etude de l'acidité formée au cours de l'irradiation gamma de l'amidon de maïs

3. Presence d'acide formique dans l'amidon de maïs irradié

4. Etude des mécanismes de formation de quelques produits identifiés après irradiation gamma de l'amidon de maïs

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2. Effect of γ-irradiation on granule structure and physicochemical properties of starch extracted from two types of potatoes grown in Jammu & Kashmir, India;LWT - Food Science and Technology;2014-09

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