Influence of extrusion-cooking process parameters on selected physical and textural properties of precooked maize pasta products

• Autorzy: Wojtowicz A.

Warianty tytułu

PL

Wplyw parametrow procesu ekstruzji na wybrane cechy fizyczne i teksture podgotowanych makaronow kukurydzianych

• Języki publikacji: EN

Abstrakty

EN

PL

Słowa kluczowe

EN

extrusion-cooking; maize pasta; gluten-free pasta; expansion; specific mechanical energy; texture; physical property; mechanical property; precooked pasta; maize flour

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2011
• Tom: 11
• Opis fizyczny: p.441-449,fig.,ref.

Twórcy

autor

Wojtowicz A.

• Department of Food Process Engineering, Faculty of Production Engineering, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland

Bibliografia

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