The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour

• Autorzy: Zarzycki P. , Wirkijowska A. , Sobota A. , Sykut-Domanska E.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

barley; wholemeal flour; barley flour; dietary fibre; fibre content; beta-glucan; beta-D-glucan; flour moisture; aqueous dispersion; apparent viscosity; shear rate; pH effect; rheological measurement

• Wydawca: -
• Czasopismo: Acta Agrophysica
• Rocznik: 2019
• Tom: 26
• Numer: 2
• Opis fizyczny: p.19-28,fig.,ref.

Twórcy

autor

Zarzycki P.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy University of Life Science in Lublin, Skromna, 20-704, Lublin, Poland

autor

Wirkijowska A.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy University of Life Science in Lublin, Skromna, 20-704, Lublin, Poland

autor

Sobota A.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy University of Life Science in Lublin, Skromna, 20-704, Lublin, Poland

autor

Sykut-Domanska E.

• Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy University of Life Science in Lublin, Skromna, 20-704, Lublin, Poland

Identyfikatory

DOI

10.31545/aagr/110685