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MARCH 2013 (published: 01.03.2013)
Number 1(15)
Home > Issue > Express analysis of technological parameters of loose foodstuff
Balubash V.A., Nazarova V.V., Aleshichev S.E.
A method for analyzing the parameters of the moisture content of loose foodstuff and gluten in wheat flour using a capacitive method, which takes into account the change in the form of moisture due to the protein component of the product under the influence of temperature.
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Keywords: moisture content, form of moisture, gluten
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.64
Express analysis of technological parameters of loose foodstuff
A method for analyzing the parameters of the moisture content of loose foodstuff and gluten in wheat flour using a capacitive method, which takes into account the change in the form of moisture due to the protein component of the product under the influence of temperature.
Read the full article
Keywords: moisture content, form of moisture, gluten
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License