Influence of extrusion-cooking process parameters on selected mechanical properties of precooked maize pasta products

• Autorzy: Wojtowicz A.

Warianty tytułu

PL

Wplyw parametrow procesu ekstruzji na wybrane wlasciwosci mechaniczne podgotowanych makaronow kukurydzianych

• Języki publikacji: EN

Abstrakty

EN

PL

Słowa kluczowe

EN

extrusion-cooking; maize pasta; gluten-free pasta; precooked pasta; maize flour; mechanical property; extension

• Wydawca: -
• Czasopismo: Teka Komisji Motoryzacji i Energetyki Rolnictwa
• Rocznik: 2011
• Tom: 11
• Opis fizyczny: p.430-440,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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