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Comparison of enzymatic and colorimetric methods for the determination of degree of starch gelatinization
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| dc.contributor.author | Bastajian, Yervant Missak |
| dc.date.accessioned | 2012-06-13T06:44:04Z |
| dc.date.available | 2012-06-13T06:44:04Z |
| dc.date.issued | 1997 |
| dc.identifier.uri | http://hdl.handle.net/10938/5386 |
| dc.description | Thesis (M.S.) -- American University of Beirut. Department of Food Technology and Nutrition, 1997.;"Advisor: Dr. Imad Toufeili, Associate Professor, Food Technology and Nutrition -- Member of Committee: Dr. Raja Tannous, Professor, Food Technology and Nut |
| dc.description | Bibliography: leaves 64-70. |
| dc.description.abstract | The proportion of raw and gelatinized starch in many food products is critical in determining texture and digestibility. Gelatinized starch affects food texture by absorbing water, forming a gel or increasing viscosity of solutions. Digestibility is large |
| dc.format.extent | xv, 70 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003822 AUBNO |
| dc.subject.lcsh | Corn |
| dc.subject.lcsh | Wheat |
| dc.subject.lcsh | Rice |
| dc.subject.lcsh | Starch |
| dc.subject.lcsh | Colorimetric analysis |
| dc.subject.lcsh | Enzymatic analysis |
| dc.title | Comparison of enzymatic and colorimetric methods for the determination of degree of starch gelatinization |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
