Phyiscal and Functional Properties of Extrusion Cooking Corn Starch (CROSBI ID 464878)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Ježek, Damir ; Ćurić, Duška ; Karlović, Damir ; Tripalo, Branko
engleski
Phyiscal and Functional Properties of Extrusion Cooking Corn Starch
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.
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Podaci o prilogu
137-137.
1996.
objavljeno
Podaci o matičnoj publikaciji
10th International Cereal and Bread Congress (Cereals '96) "The source and the future of civilisation" : proceedings
Podaci o skupu
International Cereal and Bread Congress (10 ; 1996)
poster
09.06.1996-12.06.1996
Porto Carras, Grčka
