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Wheat flour starch granule-size distribution and rheological properties of dough. Part 1. Granulometric analysis of starch (CROSBI ID 93617)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Šebečić, Blaženka ; Šebečić, Berislav Wheat flour starch granule-size distribution and rheological properties of dough. Part 1. Granulometric analysis of starch // Nahrung, 39 (1995), 2; 106-116. doi: 10.1002/food.19950390203

Podaci o odgovornosti

Šebečić, Blaženka ; Šebečić, Berislav

engleski

Wheat flour starch granule-size distribution and rheological properties of dough. Part 1. Granulometric analysis of starch

The quantitative microscopic method for measuring wheat flour starch granule size, i.e. determination of granule-size distribution, directly in wheat flour microscopic thin-section by means of polarisation microscope was described. Wheat flour starch granule-size distribution was described by application of some granulometric and statistic parameters commonly used in interpretation of granulometric analyses results in sedimentology as well as by parameters of distribution of grouped data (sorting, skewness, kurtosis, mean, mode etc.). A normal, mostly bimodal distribution with platykurtic or leptokurtic positively skewed curves were found. Data show that the investigated qualitatively different wheat flour samples differed as related to applied granulometric and statistic parameters of distribution as well.

wheat flour ; starch granule-size ; granulometric analysis ; microscopic method

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Podaci o izdanju

39 (2)

1995.

106-116

objavljeno

0027-769X

1521-3803

10.1002/food.19950390203

Povezanost rada

Prehrambena tehnologija

Poveznice
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