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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Эту запись предоставил Institute of Agricultural Economics