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MARCH 2013 (published: 01.03.2013)
Number 1(15)
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Express analysis of technological parameters of loose foodstuff
Balubash V.A., Nazarova V.V., Aleshichev S.E.
Keywords: moisture content, form of moisture, gluten
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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.
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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