Agrotermos

Término preferido

Dextrinización

If starch is subjected to dry heat, it breaks down to form dextrins, also called "pyrodextrins" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow to brown in color and dextrinization is partially responsible for the browning of toasted bread.

Procesamiento de alimentos

francés

Creado

2018-11-20T17:46:22.369+01:00

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

37cc5162

dextrinisation

inglés

Creado

2018-11-20T17:46:17.976+01:00

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

5831e9ac

dextrinization
Creado

2018-11-20T17:46:22.369+01:00

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

37cc5162

dextrinisation

portugués (Brasil)

Creado

2024-05-14T21:27:26

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

5831e9ac

dextrinização

URI

http://aims.fao.org/aos/agrovoc/c_5831e9ac

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Creado 11/19/18, 08:55, última modificación 1/26/26, 09:14