Intensification of starch processing using apparatus with couette-taylor flow

Journal of Food Process Engineering

Volumn 36, Issue 6, 2013, Pages 774-785

  Hubacz, Robert ^a   Ohmura, Naoto ^b   Dluska, Ewa ^a  

^a WARSAW UNIVERSITY OF TECHNOLOGY   (Poland)

^b KOBE UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

DISSIPATION OF MECHANICAL ENERGIES; FAVORABLE CONDITIONS; FOOD STERILIZATION; INDUSTRIAL SETTINGS; PROCESS INTENSIFICATION; RHEOLOGICAL PROPERTY; ROTATION FREQUENCIES; STARCH GELATINIZATION;

COMPUTER SIMULATION; ENZYMATIC HYDROLYSIS; EQUIPMENT; GELATION;

STARCH;

EID: 84889634221     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12046     Document Type: Article

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