| dc.contributor.author |
Stolt, M |
en |
| dc.contributor.author |
Stoforos, N |
en |
| dc.contributor.author |
Taoukis, P |
en |
| dc.contributor.author |
Autio, K |
en |
| dc.date.accessioned |
2014-06-06T06:43:52Z |
|
| dc.date.available |
2014-06-06T06:43:52Z |
|
| dc.date.issued |
1999 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0260-8774(99)00069-2 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/1522 |
|
| dc.subject |
High Pressure |
en |
| dc.subject |
Maize |
en |
| dc.subject |
Rheological Properties |
en |
| dc.subject |
Thermal Processing |
en |
| dc.title |
Evaluation and modelling of rheological properties of high pressure treated waxy maize starch dispersions |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0260-8774(99)00069-2 |
en |
| heal.publicationDate |
1999 |
en |
| heal.abstract |
Samples of 10% waxy maize starch dispersions were treated at pressures from 450 to 600 MPa for 0–120 min. The rheological properties of the dispersions were studied by viscosity and low deformation viscoelastic measurements. At 450 MPa, the consistency coefficient did not exceed 7 Pa sn even after a treatment time of 110 min, whereas at 550 MPa a value |
en |
| heal.journalName |
Journal of Food Engineering |
en |
| dc.identifier.doi |
10.1016/S0260-8774(99)00069-2 |
en |