EFFECT OF COMPLEXATION OF STARCHES OXIDISED WITH MINERAL ELEMENTS ON THEIR RHEOLOGICAL PROPERTIES

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 EFFECT OF COMPLEXATION OF STARCHES OXIDISED WITH MINERAL ELEMENTS ON THEIR RHEOLOGICAL PROPERTIES 

Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 3

Abstract

Authors and Affiliations

Sławomir Pietrzyk, Lesław Juszczak, Teresa Fortuna, Karolina Królikowska

Keywords

PROFILE OF FATTY ACIDS IN MILK FROM COWS FED ON TOTAL MIXED RATION SYSTEM

In the paper, the profile of fatty acids (FA) was analyzed in milk from cows fed on a TMR system (Total Mixed Ration) during a one year cycle, with regard to the composition of lipids in the forages. Roughages (corn si...

OCCURRENCE OF VEROTOXIC ESCHERICHIA COLI IN FOOD WITH PARTICULAR FOCUS ON SEROTYPE O104:H4

Zagrożenia powstające w żywności minimalnie przetworzonej i skuteczne metody ich eliminacji

Assessment of content of selected chemical components in hen eggs depending on their production cycle

The objective of the research study was to assess the content of some chemical components in hen eggs from four laying hen breeds covered by the genetic resources conservation programme, depending on the egg production c...

PROFILE OF VOLATILE COMPOUNDS IN EUROPEAN DRY-CURED HAMS AS INDICATOR OF THEIR QUALITY AND AUTHENTICITY

EP ID EP110782
DOI 10.15193/zntj/2013/88/125-139
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How To Cite

Sławomir Pietrzyk, Lesław Juszczak, Teresa Fortuna, Karolina Królikowska (2013).  EFFECT OF COMPLEXATION OF STARCHES OXIDISED WITH MINERAL ELEMENTS ON THEIR RHEOLOGICAL PROPERTIES . Żywność. Nauka. Technologia. Jakość, 20(3), 125-139. https://www.europub.co.uk/articles/-A-110782

&nbsp;EFFECT OF COMPLEXATION OF STARCHES OXIDISED WITH MINERAL&nbsp;ELEMENTS ON THEIR RHEOLOGICAL PROPERTIES&nbsp;