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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

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Journal Article

期刊文章

Pasting characteristics of an extruded blend of potato and wheat flours  [1999]

Bhattacharya, S.; Sudha, M.L.; Rahim, A.;

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A potato and wheat flour blend was processed in a twin-screw extruder at different moisture contents (16-21%) and screw speeds (200-400 rpm). The effect of these extrusion variables on the pasting behaviour of extruded products was studied, using a rapid visco analyser (RVA). The viscosity-related parameters determined include initial peak viscosity, cold paste viscosity and breakdown viscosity. Moisture content of the feed had a dominating effect compared to that of the screw speed of the extruder; an increase in moisture increased the aforesaid viscosity-related parameters. High moisture content of the blend changed the pasting characteristics of the extruded material to a great extent when the screw speed was between 200 and 300 rpm. The net specific mechanical energy was negatively related (p < or = to 0.05) to the viscosity-related parameters.
来自期刊
Journal of food engineering
ISSN : 0260-8774

书目信息

语言:
English
类型:
Journal Article
自何时收录于AGRIS:
2013
卷:
40
期:
1/2
起始页:
107
结束页:
111
所有题名:
"Pasting characteristics of an extruded blend of potato and wheat flours"@eng
其它:
"Includes references"
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书目信息

语言:
English
类型:
Journal Article
自何时收录于AGRIS:
2013
卷:
40
期:
1/2
起始页:
107
结束页:
111
所有题名:
"Pasting characteristics of an extruded blend of potato and wheat flours"@eng
其它:
"Includes references"