Effect of damaged starch levels on flour-thermal behaviour and bread staling View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2006-12

AUTHORS

Alberto E. León, Gabriela N. Barrera, Gabriela T. Pérez, Pablo D. Ribotta, Cristina M. Rosell

ABSTRACT

The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of flour–water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose–lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The flour viscosity during pasting decreased as their damaged starch content increased. More... »

PAGES

187-192

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-006-0297-x

DOI

http://dx.doi.org/10.1007/s00217-006-0297-x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1022198051


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0912", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Materials Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Agencia C\u00f3rdoba Ciencia, Centro de Excelencia en Productos y Procesos de C\u00f3rdoba (CEPROCOR), 5164 Santa Mar\u00eda de Punilla, C\u00f3rdoba, Argentine", 
            "Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, CC 509, 5000, C\u00f3rdoba, Argentine", 
            "Consejo Nacional de Investigaciones Cient\u00edficas y Tecnol\u00f3gicas (CONICET), San Jos\u00e9, Costa Rica"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Le\u00f3n", 
        "givenName": "Alberto E.", 
        "id": "sg:person.01237665201.29", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01237665201.29"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Centro de Excelencia en Procesos y Productos de C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.473248.e", 
          "name": [
            "Agencia C\u00f3rdoba Ciencia, Centro de Excelencia en Productos y Procesos de C\u00f3rdoba (CEPROCOR), 5164 Santa Mar\u00eda de Punilla, C\u00f3rdoba, Argentine"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Barrera", 
        "givenName": "Gabriela N.", 
        "id": "sg:person.01007210201.48", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01007210201.48"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, CC 509, 5000, C\u00f3rdoba, Argentine", 
            "Consejo Nacional de Investigaciones Cient\u00edficas y Tecnol\u00f3gicas (CONICET), San Jos\u00e9, Costa Rica"
          ], 
          "type": "Organization"
        }, 
        "familyName": "P\u00e9rez", 
        "givenName": "Gabriela T.", 
        "id": "sg:person.012314634727.23", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012314634727.23"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "National University of C\u00f3rdoba", 
          "id": "https://www.grid.ac/institutes/grid.10692.3c", 
          "name": [
            "Agencia C\u00f3rdoba Ciencia, Centro de Excelencia en Productos y Procesos de C\u00f3rdoba (CEPROCOR), 5164 Santa Mar\u00eda de Punilla, C\u00f3rdoba, Argentine", 
            "Facultad de Ciencias Agropecuarias, Universidad Nacional de C\u00f3rdoba, CC 509, 5000, C\u00f3rdoba, Argentine", 
            "Consejo Nacional de Investigaciones Cient\u00edficas y Tecnol\u00f3gicas (CONICET), San Jos\u00e9, Costa Rica"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Ribotta", 
        "givenName": "Pablo D.", 
        "id": "sg:person.01012320373.51", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01012320373.51"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos", 
          "id": "https://www.grid.ac/institutes/grid.419051.8", 
          "name": [
            "Cereal Group, Instituto de Agroqu\u00edmica y Tecnolog\u00eda de Alimentos (CSIC), P.O. Box 73, 46100, Burjassot, Valencia, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Rosell", 
        "givenName": "Cristina M.", 
        "id": "sg:person.014226157352.47", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014226157352.47"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/s00217-006-0374-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007290804", 
          "https://doi.org/10.1007/s00217-006-0374-1"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-006-0374-1", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007290804", 
          "https://doi.org/10.1007/s00217-006-0374-1"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s002170050139", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008135066", 
          "https://doi.org/10.1007/s002170050139"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/jcrs.1998.0190", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011535478"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s002170000205", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014979562", 
          "https://doi.org/10.1007/s002170000205"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/star.19970490204", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016761649"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf00035940", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017859970", 
          "https://doi.org/10.1007/bf00035940"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf00035940", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017859970", 
          "https://doi.org/10.1007/bf00035940"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s002170000218", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1019332254", 
          "https://doi.org/10.1007/s002170000218"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-003-0835-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025469267", 
          "https://doi.org/10.1007/s00217-003-0835-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-002-0580-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033723720", 
          "https://doi.org/10.1007/s00217-002-0580-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2004.12.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034367628"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0733-5210(83)80004-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037141264"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1541-4337.2003.tb00011.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042837987"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/(sici)1521-379x(199810)50:10<443::aid-star443>3.0.co;2-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1045055789"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/jcrs.1994.1028", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049363100"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.1997.74.2.147", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074508"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.1998.75.5.660", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074767"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2003.80.6.750", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075558"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2006-12", 
    "datePublishedReg": "2006-12-01", 
    "description": "The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of flour\u2013water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose\u2013lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The flour viscosity during pasting decreased as their damaged starch content increased.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-006-0297-x", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "2", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "224"
      }
    ], 
    "name": "Effect of damaged starch levels on flour-thermal behaviour and bread staling", 
    "pagination": "187-192", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "69c1f85d5d5f931ae656cf90cdf3c8b150784025951258d1458766b21e3a02c5"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-006-0297-x"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1022198051"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-006-0297-x", 
      "https://app.dimensions.ai/details/publication/pub.1022198051"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T12:59", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000365_0000000365/records_71698_00000000.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-006-0297-x"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-006-0297-x'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-006-0297-x'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-006-0297-x'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-006-0297-x'


 

This table displays all metadata directly associated to this object as RDF triples.

155 TRIPLES      21 PREDICATES      44 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-006-0297-x schema:about anzsrc-for:09
2 anzsrc-for:0912
3 schema:author N24680e8e650744878784ed28747df96f
4 schema:citation sg:pub.10.1007/bf00035940
5 sg:pub.10.1007/s00217-002-0580-4
6 sg:pub.10.1007/s00217-003-0835-8
7 sg:pub.10.1007/s00217-006-0374-1
8 sg:pub.10.1007/s002170000205
9 sg:pub.10.1007/s002170000218
10 sg:pub.10.1007/s002170050139
11 https://doi.org/10.1002/(sici)1521-379x(199810)50:10<443::aid-star443>3.0.co;2-3
12 https://doi.org/10.1002/star.19970490204
13 https://doi.org/10.1006/jcrs.1994.1028
14 https://doi.org/10.1006/jcrs.1998.0190
15 https://doi.org/10.1016/j.foodchem.2004.12.012
16 https://doi.org/10.1016/s0733-5210(83)80004-6
17 https://doi.org/10.1094/cchem.1997.74.2.147
18 https://doi.org/10.1094/cchem.1998.75.5.660
19 https://doi.org/10.1094/cchem.2003.80.6.750
20 https://doi.org/10.1111/j.1541-4337.2003.tb00011.x
21 schema:datePublished 2006-12
22 schema:datePublishedReg 2006-12-01
23 schema:description The effect of the amount of damaged starch in two different flours (wheat and triticale) on the bread quality and its behaviour during storage has been analysed. Two wheat and one triticale flour cultivars were milled in a disc mill to obtain different levels of damaged starch. Differential Scanning Calorimetry (DSC) and Rapid Visco Analyser (RVA) were used to characterize the flour properties and TA-XT2 textural analyses were made on breadcrumb. The effect of the damaged starch content on the bread firming, the amylopectin retrogradation and starch-pasting properties were studied in order to establish any relationship between damaged starch and bread staling. DSC analysis showed that the damaged starch content changed the thermal behaviour of flour–water mixtures: the higher the levels of damaged starch the lower the starch-gelatinization enthalpy and the higher the melting enthalpy of amylose–lipid complexes. The amount of amylopectin retrogradation and breadcrumb firming increased with the damaged starch content at the beginning of storage time; however, differences were decreasing at final storage time. The flour viscosity during pasting decreased as their damaged starch content increased.
24 schema:genre research_article
25 schema:inLanguage en
26 schema:isAccessibleForFree false
27 schema:isPartOf N7f40b7b8217d453d9709ca916d35e5ee
28 Neb0e0fa4bd9447509ce0d51073647098
29 sg:journal.1312167
30 schema:name Effect of damaged starch levels on flour-thermal behaviour and bread staling
31 schema:pagination 187-192
32 schema:productId N36a2496b2a7d4bd89a6d3269ef632aaa
33 N69656ef84d764da887c6c86eddb479e8
34 Ne9374db3858a46a48a75ba3eb4777adb
35 schema:sameAs https://app.dimensions.ai/details/publication/pub.1022198051
36 https://doi.org/10.1007/s00217-006-0297-x
37 schema:sdDatePublished 2019-04-11T12:59
38 schema:sdLicense https://scigraph.springernature.com/explorer/license/
39 schema:sdPublisher Ne89926c985134ef38f69e9425f59440e
40 schema:url http://link.springer.com/10.1007%2Fs00217-006-0297-x
41 sgo:license sg:explorer/license/
42 sgo:sdDataset articles
43 rdf:type schema:ScholarlyArticle
44 N08aef51f466b40599e510f589ad680b2 rdf:first sg:person.01007210201.48
45 rdf:rest N637218ae64184eafbeaafed49402a1f1
46 N24680e8e650744878784ed28747df96f rdf:first sg:person.01237665201.29
47 rdf:rest N08aef51f466b40599e510f589ad680b2
48 N36a2496b2a7d4bd89a6d3269ef632aaa schema:name readcube_id
49 schema:value 69c1f85d5d5f931ae656cf90cdf3c8b150784025951258d1458766b21e3a02c5
50 rdf:type schema:PropertyValue
51 N637218ae64184eafbeaafed49402a1f1 rdf:first sg:person.012314634727.23
52 rdf:rest Nb6e118090b7841fe894267f600dcaa84
53 N69656ef84d764da887c6c86eddb479e8 schema:name dimensions_id
54 schema:value pub.1022198051
55 rdf:type schema:PropertyValue
56 N738a042bda6946e1801bed2b1bbb5aad rdf:first sg:person.014226157352.47
57 rdf:rest rdf:nil
58 N7f40b7b8217d453d9709ca916d35e5ee schema:volumeNumber 224
59 rdf:type schema:PublicationVolume
60 Nb6e118090b7841fe894267f600dcaa84 rdf:first sg:person.01012320373.51
61 rdf:rest N738a042bda6946e1801bed2b1bbb5aad
62 Ne89926c985134ef38f69e9425f59440e schema:name Springer Nature - SN SciGraph project
63 rdf:type schema:Organization
64 Ne9374db3858a46a48a75ba3eb4777adb schema:name doi
65 schema:value 10.1007/s00217-006-0297-x
66 rdf:type schema:PropertyValue
67 Neb0e0fa4bd9447509ce0d51073647098 schema:issueNumber 2
68 rdf:type schema:PublicationIssue
69 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
70 schema:name Engineering
71 rdf:type schema:DefinedTerm
72 anzsrc-for:0912 schema:inDefinedTermSet anzsrc-for:
73 schema:name Materials Engineering
74 rdf:type schema:DefinedTerm
75 sg:journal.1312167 schema:issn 0044-3026
76 1438-2385
77 schema:name European Food Research and Technology
78 rdf:type schema:Periodical
79 sg:person.01007210201.48 schema:affiliation https://www.grid.ac/institutes/grid.473248.e
80 schema:familyName Barrera
81 schema:givenName Gabriela N.
82 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01007210201.48
83 rdf:type schema:Person
84 sg:person.01012320373.51 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
85 schema:familyName Ribotta
86 schema:givenName Pablo D.
87 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01012320373.51
88 rdf:type schema:Person
89 sg:person.012314634727.23 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
90 schema:familyName Pérez
91 schema:givenName Gabriela T.
92 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012314634727.23
93 rdf:type schema:Person
94 sg:person.01237665201.29 schema:affiliation https://www.grid.ac/institutes/grid.10692.3c
95 schema:familyName León
96 schema:givenName Alberto E.
97 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01237665201.29
98 rdf:type schema:Person
99 sg:person.014226157352.47 schema:affiliation https://www.grid.ac/institutes/grid.419051.8
100 schema:familyName Rosell
101 schema:givenName Cristina M.
102 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014226157352.47
103 rdf:type schema:Person
104 sg:pub.10.1007/bf00035940 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017859970
105 https://doi.org/10.1007/bf00035940
106 rdf:type schema:CreativeWork
107 sg:pub.10.1007/s00217-002-0580-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033723720
108 https://doi.org/10.1007/s00217-002-0580-4
109 rdf:type schema:CreativeWork
110 sg:pub.10.1007/s00217-003-0835-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025469267
111 https://doi.org/10.1007/s00217-003-0835-8
112 rdf:type schema:CreativeWork
113 sg:pub.10.1007/s00217-006-0374-1 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007290804
114 https://doi.org/10.1007/s00217-006-0374-1
115 rdf:type schema:CreativeWork
116 sg:pub.10.1007/s002170000205 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014979562
117 https://doi.org/10.1007/s002170000205
118 rdf:type schema:CreativeWork
119 sg:pub.10.1007/s002170000218 schema:sameAs https://app.dimensions.ai/details/publication/pub.1019332254
120 https://doi.org/10.1007/s002170000218
121 rdf:type schema:CreativeWork
122 sg:pub.10.1007/s002170050139 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008135066
123 https://doi.org/10.1007/s002170050139
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1002/(sici)1521-379x(199810)50:10<443::aid-star443>3.0.co;2-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1045055789
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1002/star.19970490204 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016761649
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1006/jcrs.1994.1028 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049363100
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1006/jcrs.1998.0190 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011535478
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1016/j.foodchem.2004.12.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034367628
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1016/s0733-5210(83)80004-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037141264
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1094/cchem.1997.74.2.147 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074508
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1094/cchem.1998.75.5.660 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074767
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1094/cchem.2003.80.6.750 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075558
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1111/j.1541-4337.2003.tb00011.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1042837987
144 rdf:type schema:CreativeWork
145 https://www.grid.ac/institutes/grid.10692.3c schema:alternateName National University of Córdoba
146 schema:name Agencia Córdoba Ciencia, Centro de Excelencia en Productos y Procesos de Córdoba (CEPROCOR), 5164 Santa María de Punilla, Córdoba, Argentine
147 Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), San José, Costa Rica
148 Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, CC 509, 5000, Córdoba, Argentine
149 rdf:type schema:Organization
150 https://www.grid.ac/institutes/grid.419051.8 schema:alternateName Instituto de Agroquímica y Tecnología de Alimentos
151 schema:name Cereal Group, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100, Burjassot, Valencia, Spain
152 rdf:type schema:Organization
153 https://www.grid.ac/institutes/grid.473248.e schema:alternateName Centro de Excelencia en Procesos y Productos de Córdoba
154 schema:name Agencia Córdoba Ciencia, Centro de Excelencia en Productos y Procesos de Córdoba (CEPROCOR), 5164 Santa María de Punilla, Córdoba, Argentine
155 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...