Influence of the temperature and the dry substance on the maize extract viscosity

Dokov, M.

Influence of the temperature and the dry substance on the maize extract viscosity

1994

Dokov, M. (Selskostopanska Akademiya, Sofia (Bulgaria))

The change in the viscosity of the maize extract at different temperatures and concentrations of dry substance has been studied. It has been established that when the dry substance content in the maize extract increases from 35 to 50 the viscosity increases too. When the temperature increases from 12 to 70 C the maize extract viscosity decreases.

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AGROVOC Keywords

contenido de materia seca extractos vegetales isoglucosa isoglucose maicena temperatura temperature viscosidad

Bibliographic information

Published in

Khranitelna Promishlenost (Bulgaria) | Food Industry

Volume 43 Issue 8 ISSN 0205-3837

Other Subjects

Viscosite; Extrait d'origine vegetale; Teneur en matiere seche; Amidon de mais

Language

Bulgarian

Note

Summary (En)

4 ill.;3 ref.

Type

Summary

Corporate Author

Firma "Nikolov-Internesh"n"l", Sofia (Bulgaria). Institut po Kriobiologiya i Liofilizatsiya na Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost

In AGRIS since: 1995-08-15

Format: AGRIS AP

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Influence of the temperature and the dry substance on the maize extract viscosity

1994

AGROVOC Keywords

Bibliographic information