Works matching IS 00389056 AND DT 2011 AND VI 63 AND IP 2
Results: 10
Symposia and Congresses.
- Published in:
- Starch / Staerke, 2011, v. 63, n. 2, p. 117, doi. 10.1002/star.201190006
- Publication type:
- Article
Rheological and calorimetric properties of corn-, wheat-, and cassava- starches and soybean protein concentrate composites.
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- Starch / Staerke, 2011, v. 63, n. 2, p. 83, doi. 10.1002/star.201000095
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- Publication type:
- Article
Reduction of solid content in starch industry wastewater by microfiltration.
- Published in:
- Starch / Staerke, 2011, v. 63, n. 2, p. 64, doi. 10.1002/star.201000077
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- Publication type:
- Article
Starch - Stärke 2/2011.
- Published in:
- Starch / Staerke, 2011, v. 63, n. 2, p. n/a, doi. 10.1002/star.201190009
- Publication type:
- Article
Combinatorial effects of mechanical activation and chemical stimulation on the microwave assisted acetylation of corn ( Zea mays) starch.
- Published in:
- Starch / Staerke, 2011, v. 63, n. 2, p. 96, doi. 10.1002/star.201000106
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- Publication type:
- Article
Starch - Stärke 2/2011.
- Published in:
- Starch / Staerke, 2011, v. 63, n. 2, p. n/a, doi. 10.1002/star.201190009
- Publication type:
- Article
Patents.
- Published in:
- Starch / Staerke, 2011, v. 63, n. 2, p. 118, doi. 10.1002/star.201190007
- Publication type:
- Article
Granule structural, crystalline, and thermal changes in native Chinese yam starch after hydrolysis with two different enzymes-α-amylase and gluco-amylase.
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- Starch / Staerke, 2011, v. 63, n. 2, p. 75, doi. 10.1002/star.201000104
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- Publication type:
- Article
Effect of physicochemical properties of starch on the tendency of potato tuber flesh to darkening and the processed product quality.
- Published in:
- Starch / Staerke, 2011, v. 63, n. 2, p. 106, doi. 10.1002/star.201000069
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- Publication type:
- Article
Extrusion cooking properties of white and coloured rice varieties with different amylose content.
- Published in:
- Starch / Staerke, 2011, v. 63, n. 2, p. 55, doi. 10.1002/star.201000086
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- Publication type:
- Article