Pasting, Theological properties and gelatinization kinetics of tapioca starch with sucrose or glucose

著录项

• 来源
  《Journal of food engineering》 |2013年第2期|255-261|共7页
• 作者

  Xiaoyu Zhang; Qunyi Tong; Wenxue Zhu; Fei Ren;

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• 作者单位

  State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China,College of Food and Bioengineering, Henan University of Science and Technology, 471003 Luoyang, Henan, China;

  State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China,School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;

  College of Food and Bioengineering, Henan University of Science and Technology, 471003 Luoyang, Henan, China;

  School of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;

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• 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  activation energy; non-isothermal kinetics; reaction order; viscoelasticity; viscosity;

  机译：活化能;非等温动力学;反应顺序粘弹性黏度;