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Volumn 50, Issue 3, 2000, Pages 286-290

Evaluation of the possible technological uses of some dioscoreas tubers: name congo (Dioscorea bulbífera) and mapuey (Dioscorea trifida);Evaluación del posible uso tecnológico de algunos tubércules de las dioscoreas: Ñame congo (dioscorea bulbífera) y mapuey (dioscorea trifida)

Author keywords

Composition; Flours; Rheological; Tubers

Indexed keywords

ARTICLE; CHEMISTRY; FLOUR; FLOW KINETICS; HISTOLOGY; VEGETABLE; VISCOSITY;

EID: 0039015941     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review
Times cited : (11)

References (12)
  • 2
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    • Procesamiento de cará-de rama (Dioscorea bulbifera, L) frito
    • Rodrigues SM. Procesamiento de cará-de rama (Dioscorea bulbifera, L) frito. Arch. Latinoamer Nutr. 1995; 45 (2): 128-133.
    • (1995) Arch. Latinoamer Nutr. , vol.45 , Issue.2 , pp. 128-133
    • Rodrigues, S.M.1
  • 4
    • 0032936245 scopus 로고    scopus 로고
    • My rosmacannifolia, chemical composition and physicochemical properties of the extracted starch
    • Rincón AM, Padilla FC,Tillett S. My rosmacannifolia, chemical composition and physicochemical properties of the extracted starch. J Sci Food Agric. 1999; 79 (4): 532-536.
    • (1999) J Sci Food Agric. , vol.79 , Issue.4 , pp. 532-536
    • Rincón, A.M.1    Padilla, F.C.2    Tillett, S.3
  • 5
    • 0004202155 scopus 로고
    • Methods 2.127; 944.02; 944.03; 948.09; The Association of Official Analytical Chemists, Inc, Arlington, Virginia
    • Association of Official Analytical Chemists. Official Methods of Analysis. Methods 2.127; 944.02; 944.03; 948.09; The Association of Official Analytical Chemists, Inc, Arlington, Virginia. 1990.
    • (1990) Official Methods of Analysis
  • 6
    • 0000783175 scopus 로고
    • Water absortion and solubilility and amilograph characteristics of roll-cooked small grain products
    • Anderson RA. Water absortion and solubilility and amilograph characteristics of roll-cooked small grain products. Cereal Chem. 1982; 59:265.
    • (1982) Cereal Chem. , vol.59 , pp. 265
    • Anderson, R.A.1
  • 7
    • 81255154836 scopus 로고
    • Approved methods of the AACC
    • The American Association St. Paul, Mn.
    • American Association of Cereal Chemists Approved Methods of the AACC. Method Vol. I, II. The American Association St. Paul, Mn. 1993.
    • (1993) Method , vol.1-2
  • 8
    • 0038873872 scopus 로고
    • the Amylograph Handbook; Shuey, W.C., Tipples, K.H., Eds.; AACC; St. Paul, MN, Chapter 1
    • Rasper V. Theoretical Aspects of Amilographology. In the Amylograph Handbook; Shuey, W.C., Tipples, K.H., Eds.; AACC; St. Paul, MN, 1982; Chapter 1.
    • (1982) Theoretical Aspects of Amilographology
    • Rasper, V.1
  • 9
    • 84987172416 scopus 로고
    • Physicochemical properties of starch of intermediate amylose and waxy rice
    • Merca FE, Juliano BO. Physicochemical properties of starch of intermediate amylose and waxy rice. Starch/Starke 1981; 33 (8):253-260.
    • (1981) Starch/Starke , vol.33 , Issue.8 , pp. 253-260
    • Merca, F.E.1    Juliano, B.O.2
  • 10
    • 0002620239 scopus 로고
    • Graphical analysis of the brabender viscosity curves of various starches
    • Mazurs EG, Schooch TJ, Kite F. Graphical analysis of the Brabender viscosity curves of various starches. Cereal Chem. 1957; 34:141.
    • (1957) Cereal Chem. , vol.34 , pp. 141
    • Mazurs, E.G.1    Schooch, T.J.2    Kite, F.3
  • 11
  • 12
    • 0026661044 scopus 로고
    • Effects of cooking on the nutrient and antinutrient contents of yam tubers (Dioscorea alata and Dioscorea esculenta)
    • Wanasundera JPD & Ravindran G. Effects of cooking on the nutrient and antinutrient contents of yam tubers (Dioscorea alata and Dioscorea esculenta). Food Chem. 1992,45:247-250.
    • (1992) Food Chem. , vol.45 , pp. 247-250
    • Wanasundera, J.P.D.1    Ravindran, G.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.