Effect of acetylation and oxidation on some properties of Breadfruit (Artocarpus altilis) seed starch;Efecto de la acetilación y oxidación sobre algunas propiedades del almidón de semillas de Fruto de pan (Artocarpus altilis)

Archivos Latinoamericanos de Nutricion

Volumn 57, Issue 3, 2007, Pages 287-294

  Rincón, Alicia Mariela ^a   Rached, Lizet Bou ^a   Aragoza, Luis E ^a   Padilla, Fanny ^a  

^a UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Acetylation; Artocarpus altilis; Oxidation; Physicochemical properties; Rheology; Starch

Indexed keywords

STARCH;

ACETYLATION; ARTICLE; BREADFRUIT; CHEMISTRY; COMPARATIVE STUDY; FLOW KINETICS; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; PLANT SEED; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE;

ACETYLATION; ARTOCARPUS; CHEMISTRY, PHYSICAL; MICROSCOPY, ELECTRON, SCANNING; OXIDATION-REDUCTION; RHEOLOGY; SEEDS; STARCH;

ARTOCARPUS ALTILIS;

EID: 43449108008     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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