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SEPTEMER 2012 (published: 01.09.2012)
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Determination time of stabilization wet samples flour
The set of samples with various moisture contents is necessary for research of electro-physical flour characteristics. It is offered the method of samples obtaining by hygrometric moistening with subsequent exposure time within 10 days. This time is required for linkage of water with flour starch and gluten and its transition to the bound state.
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electro-physical flour samples, hygrometric moistening.
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