ПРАКТИЧЕСКИЕ ПЕРСПЕКТИВЫ ТЕРМОПЛАСТИЧЕСКОЙ ЭКСТРУЗИИ
            КРАХМАЛСОДЕРЖАЩЕГО ЗЕРНОВОГО СЫРЬЯ В ФОРМИРОВАНИИ КАЧЕСТВА ПРОДОВОЛЬСТВЕННЫХ
            ТОВАРОВ

P. K. Voronina

PRACTICAL PERSPECTIVES FOR THERMOPLASTIC EXTRUSION STARCH-CONTAINING GRAIN FEEDSTOCK IN SHAPING THE QUALITY OF FOOD PRODUCTS

Authors

P. K. Voronina Penza State Technological University

Keywords:

vegetable raw, extrusion processing, machining, starch

Abstract

The analysis of theoretical and experimental research of domestic and foreign scientists in the field of influence of different modes of extrusion processing on the formation of quality of foodstuffs.

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pdf (Русский)

Published

2015-11-11

Issue

Vol. 2 No. 3 (2015)

Section

FOOD TECHNOLOGY

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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