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Staple foods / Food science / Food additives / Nutrition / Starch gelatinization / Retrogradation / Taro / Amylose / Amylopectin / Food and drink / Starch / Chemistry


Int. J. BiosciInternational Journal of Biosciences (IJB) ISSN: PrintOnline) Vol. 2, No. 4, p, 2012
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Document Date: 2012-04-29 07:46:52


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City

Gerhardt / Paul / Munich / Les / Benado / Cambridge / Rapport / Guggenheim / Monpellier / New York / Reidf / Adamaoua / /

Company

Komnek AE / Academic Press / Hoover / Kaptso KG / Siemens / /

Country

Germany / France / Chad / United Kingdom / Cameroon / /

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Facility

University of Ngaoundere P.O. Box / /

IndustryTerm

food applications / intensive commercial chain / Chemical composition / pharmaceutical standpoint / health food / important food / chemical / saturated salt solutions / alkaline solution / food / energy / /

Organization

Haye B.P. / Cameroon Faculty of Sciences / Institut Universitaire de Technologie / Mbofung Carl M.F.1 National School of Agro-Industrial Sciences / /

Person

Rama Rao / Marcel Dekker / /

Position

Lovibond RT / /

Product

Nikon D5000 Digital Camera / /

ProvinceOrState

Alberta / Alabama / Copeland / Alaska / Pennsylvania / New York / /

PublishedMedium

Food Technology / /

Technology

X-ray / sorption / crystallization / condensation / /

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http /

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