𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The influence of stirring speed, temperature and solid concentration on the rehydration time of micellar casein powder

✍ Scribed by Romain Jeantet; Pierre Schuck; Thierry Six; Christophe Andre; Guillaume Delaplace

Book ID
111719089
Publisher
Springer-Verlag
Year
2009
Tongue
English
Weight
403 KB
Volume
90
Category
Article
ISSN
1958-5586

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

The influence of temperature and time on
The influence of temperature and time on the AlN powder hydrolysis reaction products
✍ AndraΕΎ Kocjan; Kristoffer Krnel; TomaΕΎ Kosmač πŸ“‚ Article πŸ“… 2008 πŸ› Elsevier Science 🌐 English βš– 730 KB

The influence of hydration temperature and ageing time on the formation of crystalline phases found after the AlN powder hydrolysis was investigated. The AlN hydrolysis behavior was observed by measuring the pH of the suspension, whereas for the characterization of the reaction products XRD, SEM and

Natural Fermentation of Lentils: Influen
Natural Fermentation of Lentils: Influence of Time, Concentration and Temperature on the Kinetics of Hydrolysis of Inositol Phosphates
✍ Kozlowska, Halina; Honke, Joanna; Sadowska, Jadwiga; Frias, Juana; Vidal-Valverd πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 760 KB

Lentil (Lens culinaris var oulgaris) flour was naturally fermented for 96 h at various conditions of concentration (79, 150 and 221 g litre-') and temperature (28"C, 35Β°C and 42Β°C). The content of total inositol phosphates (IPtotal) and individual inositol phosphates (hexa-(IP,), penta-(IP,), tetra-