نتایج جستجو برای: gelatinization
تعداد نتایج: 677 فیلتر نتایج به سال:
Rheological and nutritional properties of corn based extrudates incorporated with selected dehulled legumes (black gram, green gram, lentil and peas) made using low cost collet extruder at 5%, 10% and 15% levels were studied. There was a decreasing trend of all viscosity properties and degree of gelatinization with increase in legumes incorporation level. With increase in legumes incorporation,...
The molecular combing technique was used to dissociate the nanostructural units of starch granules from the starch fragments after a gelatinization process. With the help of atomic force microscopy (AFM), we observed that some nanostructural chains were just flowing out of the granules. It proves that there are substantive nanostructural units in the starch granules, a phenomenon not previously...
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