Pregled bibliografske jedinice broj: 6679
Phyiscal and Functional Properties of Extrusion Cooking Corn Starch
Phyiscal and Functional Properties of Extrusion Cooking Corn Starch // 10th International Cereal and Bread Congress (Cereals '96) "The source and the future of civilisation" : proceedings
Porto Carras, Grčka, 1996. str. 137-137 (poster, međunarodna recenzija, sažetak, znanstveni)
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Naslov
Phyiscal and Functional Properties of Extrusion Cooking Corn Starch
Autori
Ježek, Damir ; Ćurić, Duška ; Karlović, Damir ; Tripalo, Branko
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
10th International Cereal and Bread Congress (Cereals '96) "The source and the future of civilisation" : proceedings
/ - , 1996, 137-137
Skup
International Cereal and Bread Congress (10 ; 1996)
Mjesto i datum
Porto Carras, Grčka, 09.06.1996. - 12.06.1996
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Sažetak
Native corn starch was modified by twin-screw extrusion cooking under different conditions of moisture, temperature and speed screw.Soluble dry substance of extrudate and starch gelatinization degree are increasing with increase of gelatinization temperature, decrease of moisture content.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
