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Gamma Radiolysis of Starches Derived from Different Foodstuffs . Part IV. Study of Radiodepolymerization
Author(s) -
Raffi J.,
Dauberte B.,
d'Urbal M.,
Pollin C.,
SaintLèbe L.
Publication year - 1981
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19810330904
Subject(s) - radiolysis , food science , starch , chemistry , mathematics , agronomy , biology , organic chemistry , radical
The foodstuffs from which the investigated starches (maize, waxymaize, amylomaize, manioc, bread‐wheat, potatoe, rice and haricot bean) derive has only little influence upon their radiodepolymerization, as previously stated by theory.