CHARACTERIZATION OF PINHAO STARCH .3. HYDRATION OF THE GRANULES AND SUSCEPTIBILITY TO ENZYMATIC-HYDROLYSIS

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dc.contributor.authorWosiacki, G.
dc.contributor.authorGrossa, P.
dc.contributor.authorCereda, M. P.
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T15:27:40Z
dc.date.available2014-05-20T15:27:40Z
dc.date.issued1989-09-01
dc.description.affiliationUNIV ESTADUAL PAULISTA JULIO MESQUITA FILHO,DEPT TECNOL PROD AGROPEURAIOS,BR-18600 BOTUCATU,BRAZIL
dc.description.affiliationUnespUNIV ESTADUAL PAULISTA JULIO MESQUITA FILHO,DEPT TECNOL PROD AGROPEURAIOS,BR-18600 BOTUCATU,BRAZIL
dc.format.extent327-330
dc.identifierhttp://dx.doi.org/10.1002/star.19890410902
dc.identifier.citationStarch-starke. Deerfield Beach: Vch Publishers Inc., v. 41, n. 9, p. 327-330, 1989.
dc.identifier.doi10.1002/star.19890410902
dc.identifier.issn0038-9056
dc.identifier.urihttp://hdl.handle.net/11449/37617
dc.identifier.wosWOS:A1989AW18500001
dc.language.isoeng
dc.publisherVch Publishers Inc
dc.relation.ispartofStarch-starke
dc.relation.ispartofjcr2.173
dc.relation.ispartofsjr0,725
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.titleCHARACTERIZATION OF PINHAO STARCH .3. HYDRATION OF THE GRANULES AND SUSCEPTIBILITY TO ENZYMATIC-HYDROLYSISen
dc.typeArtigo
dcterms.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dcterms.rightsHolderVch Publishers Inc

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