Rheological properties of extrusion-cooked starch suspensions

• Autorzy: Mitrus M. , Wojtowicz A. , Oniszczuk T. , Moscicki L.

Warianty tytułu

PL

Wlasciwosci reologiczne zawiesin skrobi ekstrudowanych

• Języki publikacji: EN

Abstrakty

EN

PL

Słowa kluczowe

EN

starch; extrusion-cooking; process parameter; rheological property; suspension; apparent viscosity; moisture content; raw material; native starch; temperature; gelatinization; degradation process

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2012
• Tom: 12
• Numer: 1
• Opis fizyczny: p.143-147,fig.,ref.

Twórcy

autor

Mitrus M.

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

autor

Wojtowicz A.

autor

Oniszczuk T.

autor

Moscicki L.

Bibliografia

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