Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Keetels, C.J.A.M."'
Publikováno v:
Planta, 1996 Jan 01. 198(3), 340-347.
Externí odkaz:
https://www.jstor.org/stable/23384316
Publikováno v:
Voedingsmiddelentechnologie 30 (1997) 21
Voedingsmiddelentechnologie VMT, 21, 30, 11-13
Voedingsmiddelentechnologie VMT, 21, 30, 11-13
Veranderingen in de structuur van amylopectine uit de zetmeelkorrels maken het brood oudbakken. Door de Landbouwuniversiteit Wageningen werd onderzoek gedaan naar de rol van het zetmeel in het verouderingsproces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::dd2351ee3cb8d90e5772119e4600ca3f
http://resolver.tudelft.nl/uuid:9e78f8c8-1e5b-4d25-b3d3-41b326745f83
http://resolver.tudelft.nl/uuid:9e78f8c8-1e5b-4d25-b3d3-41b326745f83
Publikováno v:
Food Hydrocolloids 10 (1996)
Food Hydrocolloids, 10, 343-353
Food Hydrocolloids, 10, 343-353
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4353dde16068eacf1c2bcc75e31986c7
https://research.wur.nl/en/publications/gelation-and-retrogradation-of-concentrated-starch-systems-1-gela
https://research.wur.nl/en/publications/gelation-and-retrogradation-of-concentrated-starch-systems-1-gela
Autor:
van Vliet, T., Keetels, C.J.A.M.
Publikováno v:
Netherlands Milk and Dairy Journal 49 (1995)
Netherlands Milk and Dairy Journal, 49, 27-35
Netherlands Milk and Dairy Journal, 49, 27-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::32ac107e2888d54a2cdecb203145e29e
https://research.wur.nl/en/publications/effect-of-preheating-of-milk-on-the-structure-of-acidified-milk-g
https://research.wur.nl/en/publications/effect-of-preheating-of-milk-on-the-structure-of-acidified-milk-g
Publikováno v:
Food macromolecules and colloids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a4061bc64047a086065e74fbef48a47b
https://research.wur.nl/en/publications/retrogradation-of-concentrated-starch-gels
https://research.wur.nl/en/publications/retrogradation-of-concentrated-starch-gels
Autor:
Keetels, C.J.A.M.
The mechanical properties of concentrated starch + water systems were studied during heating, cooling and storage. Methods used were a small-amplitude dynamic rheological test and compression between parallel plates. The mechanical properties were re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::dc03744bfac2e832691881b1ae037436
https://research.wur.nl/en/publications/retrogradation-of-concentrated-starch-systems-mechanism-and-conse
https://research.wur.nl/en/publications/retrogradation-of-concentrated-starch-systems-mechanism-and-conse
Autor:
Keetels, C.J.A.M., van Vliet, T.
Publikováno v:
Gums and stabilizers for the food industry 7
Gums and stabilizers for the food industry 7. Oxford: IRL Press
Gums and stabilizers for the food industry 7. Oxford: IRL Press
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c27e0d7fcf5ce2c27ca81b49ea6394bb
https://research.wur.nl/en/publications/gelation-and-retrogradation-of-concentrated-starch-gels
https://research.wur.nl/en/publications/gelation-and-retrogradation-of-concentrated-starch-gels
Publikováno v:
Carbohydrates in The Netherlands, 8 July
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::60433030d94de4baf96d2e87db58042e
https://research.wur.nl/en/publications/fracture-of-starch-gels-notch-sensitivity-and-inherent-defect-siz
https://research.wur.nl/en/publications/fracture-of-starch-gels-notch-sensitivity-and-inherent-defect-siz
Autor:
Keetels, C.J.A.M., van Vliet, T.
Publikováno v:
Gums and stabilizers for the food industry 6
Gums and stabilizers for the food industry 6. Oxford: IRL Press
Gums and stabilizers for the food industry 6. Oxford: IRL Press
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8638789f8bfe70d07c2a539258078e18
https://research.wur.nl/en/publications/retrogradation-of-concentrated-starch-gels-2
https://research.wur.nl/en/publications/retrogradation-of-concentrated-starch-gels-2
Publikováno v:
Food Hydrocolloids; July 1996, Vol. 10 Issue: 3 p363-368, 6p