✦ LIBER ✦

Modeling changes in rheological properties of potatoes during storage under constant and variable conditions

✍ Scribed by W.K. Solomon; V.K. Jindal

Book ID: 116725756
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 248 KB
Volume: 40
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2005.06.018

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in thermoluminescence properties

Changes in thermoluminescence properties of minerals separated from irradiated potatoes and garlic during long-term storage under different light conditions

✍ Jae-Jun Ahn, Gui-Ran Kim, Kashif Akram, Jeong-Sook Kim, Joong-Ho Kwon 📂 Article 📅 2012 🏛 Springer 🌐 English ⚖ 540 KB

Sensory characteristics of five sweet po

Sensory characteristics of five sweet potato cultivars and their changes during storage under tropical conditions

✍ Quirien E.A van Oirschot; Debbie Rees; Julia Aked 📂 Article 📅 2003 🏛 Elsevier Science 🌐 English ⚖ 264 KB

Changes in microstructural, thermal, and

Changes in microstructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage

✍ Nelson K.O. Ojijo; Ellina Kesselman; Vered Shuster; Sigal Eichler; Shaul Eger; I 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 385 KB

Changes in volatile aroma compounds of o

Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions

✍ Kanitha Tananuwong; Sittiwat Lertsiri 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 193 KB 👁 1 views

Computational Modelling of Turbulent Mix

Computational Modelling of Turbulent Mixing in Confined Swirling Environment Under Constant and Variable Density Conditions

✍ R. Jester-Zürker; S. Jakirlić; C. Tropea 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 716 KB

Changes in rheological properties of hyd

Changes in rheological properties of hydroxypropyl potato starch pastes during freeze—thaw treatments. III. Effect of cooking conditions and concentration of the starch paste

✍ Hak Ryang Kim; Per Muhrbeck; Ann-Charlotte Eliasson 📂 Article 📅 1993 🏛 John Wiley and Sons 🌐 English ⚖ 664 KB

## Abstract The effects of different cooking conditions and concentrations on the freeze‐thaw stability of hydroxypropyl potato starch (molar substitution 0·125) paste were investigated by dynamic rheological measurements and syneresis determination. The cooking conditions of the starch were chosen