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Texturation de la poudre de maltodextrine par detente instantanee controlee
- 1.0091597 - UCHP-M 20070337 RIV FR fre J - Journal Article
Delgado-Rosas, M. - Sobolík, Václav - Allaf, K.
Texturation de la poudre de maltodextrine par detente instantanee controlee.
[Texturing of Maltodextrin Powder by Instantaneous Controlled Pressure-Drop, Texturing of Maltodextrin Powder by Instantaneous Controlled Pressure-Drop.]
Sciences Des Aliments. Roč. 26, č. 1 (2006), s. 103-111. ISSN 0240-8813
Institutional research plan: CEZ:AV0Z40720504
Keywords : maltodextrin * thermo-mechanical processing * instantaneous controlled pressure-drop
Subject RIV: CI - Industrial Chemistry, Chemical Engineering
Impact factor: 0.176, year: 2006
L'utilisation des techniques de Détente Instantanée Controlée (DIC) sur la poudre de maltodextrine permet d'obtenir grâce aux effets de texturation et d'expansion de cette technologie, une augmentation importante du volume apparent de la poudre.
We studied the expansion of maltodextrin powder through a thermo-mechanical treatment using the technology of instantaneous controlled pressure-drop (DIC ).
Studovali jsme expanzi práškového maltodextrinu při termomechanickém zpracování s využitím technologie DIC (instantaneous controlled pressure-drop).
Permanent Link: http://hdl.handle.net/11104/0152152
Number of the records: 1