ShareDECREASE IN THE TIME OF MEASUREMENT FOR THE ANALYSIS OF STARCH BY A VISCOSIGRAPH WITH HIGH HEATING AND COOLING RATES.
[In German. / En allemand.]
Author(s) : SIETZ W.
Type of article: Article
Summary
IN ORDER TO SHORTEN THE EVALUATION TIME OF STARCH WITH BRABENDER'S VISCOSIGRAPH, TESTS ON THE CHANGE IN TEMPERATURE INCREASE OR DECREASE RATES. MEASUREMENTS OF THE VISCOSITY OF WHEAT, CORN AND POTATO STARCHES AT HEATING AND COOLING RATES OF 1.5, 2 OR 3 K/MIN. EVEN AT 3 K/MIN THE ANALYSIS TIME IS LITTLE CHANGED. (Bull. bibliogr. CDIUPA, FR., 16, N.1, 1982/01, 89, 164162.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-0527
- Languages: German
- Source: Stärke - vol. 33 - n. 12
- Publication date: 1981
Links
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Indexing
- Themes: Seeds and plants
- Keywords: Wheat; Viscosity; Starch; Potato; Measurement; Corn
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