Cornflake production process: state diagram and water mobility characteristics
The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid phase as a function of temperature and water content. Complementarily, time-reso...
| Autores principales: | , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer
2019
|
| Materias: | |
| Acceso en línea: | https://link.springer.com/article/10.1007/s11947-014-1270-5 http://hdl.handle.net/20.500.12123/4995 https://doi.org/10.1007/s11947-014-1270-5 |
Ejemplares similares: Cornflake production process: state diagram and water mobility characteristics
- Efecto de la formulación y las condiciones de procesamiento sobre el desarrollo del pardeamiento no enzimático y la estabilidad de carotenoides en copos de maíz
- Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes
- Carotenoid and color changes in traditionally flaked and extruded products
- Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
- La calidad industrial y los golpes de calor durante el llenado de los granos de maíz
- Evaluación de un prototipo de harina de arroz, frijol y chía (Salvia hispanica) como una alternativa nutricional para niños en edad preescolar