The influence of the moisture content of raw materials on the structuring of the extrudates
The article presents the results of studies on the model systems of extrudates conducted with a view to determining the function of moisture during the process of forming the structure of starch pastes. There was studied the influence of the moisture content of raw materials on a starch gelatinizat...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2019-12-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1189 |