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pro vyhledávání: '"flour separation"'
Akademický článek
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Akademický článek
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Publikováno v:
Journal of Cereal Science. 77:291-296
Wheat gluten was isolated in a laboratory dough-batter flour separation process in the presence or absence of lipases differing in hydrolysis specificity. The obtained gluten was blended with wheat starch to obtain gluten-starch (GS) blends of which
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db4ce7d230f6c8657791420990975d49
https://doi.org/10.1016/j.jcs.2017.08.024
https://doi.org/10.1016/j.jcs.2017.08.024
Publikováno v:
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 11, Iss 5, Pp 515-520 (2007)
In developing countries cassava starch is produced mostly rurally using artisan methods through wet-way processes that consume as much as 37 m³ of water per processed ton. In comparison, the little industrial production consumes 5 m³ of water per p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::f29fbe4e04e21e7eb03542f62eb576a3
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662007000500011
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662007000500011
Publikováno v:
Revista Brasileira de Engenharia Agrícola e Ambiental v.11 n.5 2007
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 11, Issue: 5, Pages: 515-520, Published: OCT 2007
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 11, Issue: 5, Pages: 515-520, Published: OCT 2007
In developing countries cassava starch is produced mostly rurally using artisan methods through wet-way processes that consume as much as 37 m³ of water per processed ton. In comparison, the little industrial production consumes 5 m³ of water per p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3e4c815c089ff4e9adbca8013c4f541
https://doi.org/10.1590/s1415-43662007000500011
https://doi.org/10.1590/s1415-43662007000500011
Autor:
Stelljes, Kathryn Barry
Publikováno v:
Agricultural Research. Feb98, Vol. 46 Issue 2, p17. 1/2p.
Autor:
Aghaei, Ehsan1 (AUTHOR), Rostampour, Vahid1 (AUTHOR) v.rostampour@urmia.ac.ir, Rezvanivand Fanaei, Adel1 (AUTHOR), Nikbakht, Ali M.1 (AUTHOR), Gimbun, Jolius2 (AUTHOR)
Publikováno v:
Journal of Food Process Engineering. Feb2023, Vol. 46 Issue 2, p1-13. 13p.
Autor:
Savanović, Danica1 danica.savanovic@tf.unibl.org, Grujić, Radoslav2, Torbica, Aleksandra3, Savanović, Jovo4
Publikováno v:
Gazette of Chemists, Technologists & Environmentalists of Republic of Srpska / Glasnik Hemicara, Tehnologa i Ekologa Republike Srpske. Dec2018, Vol. 14, p23-29. 7p.
Autor:
Kumar, Anu, Dhiman, Sunny, Krishan, Bhanu, Samtiya, Mrinal, Kumari, Ankita, Pathak, Nishit, Kumari, Archana, Aluko, Rotimi E., Dhewa, Tejpal
Publikováno v:
Food Production, Processing & Nutrition; 10/6/2024, Vol. 6 Issue 1, p1-16, 16p
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); Oct2024, Vol. 89 Issue 10, p6283-6295, 13p