Title of article
High pressure phase transition kinetics of maize starch Original Research Article
Author/Authors
V.L. Papinutti، نويسنده , , F. Forchiassin، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
7
From page
469
To page
475
Abstract
viscosities of two fruit (pomegranate, Punica granatum L., and pear, Pyrus communis) juices have been measured with a capillary flow technique. The range of measurements was for pomegranate juice: from 293.15 to 363.15 K at atmospheric pressure 0.101325 M
Keywords
Starch , Granule , p/T diagram , Gelatinization , High hydrostatic pressure
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167420
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