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Potato viscoelastic properties

P 2009. Effects of pulsed electric field on the viscoelastic properties of potato tissue. Food Biophys. 4 229-239. [Pg.265]

Investigations into the viscoelastic properties of TPS were performed by Mitrus [35] for granulate from blends of potato, wheat, and maize starch with 20% and 25% glycerol contents. In the case of granulates from potato starch the impact of extrusion ratio on the changes in viscoelastic properties was studied. [Pg.97]

See other pages where Potato viscoelastic properties is mentioned: [Pg.194]    [Pg.330]    [Pg.344]    [Pg.230]    [Pg.230]    [Pg.99]    [Pg.190]    [Pg.261]    [Pg.343]    [Pg.351]    [Pg.586]   
See also in sourсe #XX -- [ Pg.198 ]



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