Określono stopień retrogradacji ekstrudowanej skrobi ziemniaczanej podczas czterodniowego przechowywania kleików w różnych temperaturach. Stwierdzono, że stopień retrogradacji skrobi był tym mniejszy im wyższa była temperatura ekstruzji.
EN
The degree of retrogradation was evaluated for extruded potato starch during 4 days of storage of gels in different temperatures. It was found that the degree retrogradation of starch was the smaller the higher the extrusion temperature was.
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