Carbohydrates of extruded cereal semolinas
1992
Todorova, M. | Ivanova, S. (Institut po Z"rneni Khrani i Furazhna Promishlenost, Kostinbrod (Bulgaria))
The process of extrusion influences the content and the properties of the carbohydrates of cereal semolinas. Changes have been established in the content of farina, dextrines, oligosaccharides and monosaccharides in the extrudates, in comparison with the used raw-materials. The water-solubility, water-retention ability and absorption of farina in the heat treated products are considerably greater compared with those of the untreated semolinas.
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书目信息
Khranitelna Promishlenost (Bulgaria) | Food Industry
卷
41
期
2
ISSN
0205-3837
页码
pp. 23-26
其它主题
Capacite de liaison de l'eau; Qualite; Propiedades organolepticas/ harinas de cereales; Capacidad de fijacion del agua; Propriete organoleptique/ farine de cereale
语言
保加利亚语
注释
3 ill., 2 tables; 11 ref. Summary (En)
类型
Summary
团体作者
Institut po Kriobiologiya i Liofilizatsiya, Sofia (Bulgaria). Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova Promishlenost
1993-08-15
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