Influence of soluble salts on the technological characteristics of extruded products

被引：0
|
作者：
Venturi, V. [1 ]
Carrieri, S. [1 ]
Frabetti, R. [1 ]
机构：
[1] Geoceramic Researches, Monte S. Pietro (Bo), Italy
来源：
Ceramurgia | 2001年 / 31卷 / 3-4期
关键词：
Extruded products - Soluble salts;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：119 / 126
相关论文
共 50 条
  • [41] TECHNOLOGICAL CHARACTERISTICS OF SAS PREPARATION FOR FOAM-WASHING PRODUCTS
    PODUSTOV, MA
    PRAVDIN, VG
    MORGUNOVA, TS
    GONCHAROVA, ZV
    [J]. IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII KHIMIYA I KHIMICHESKAYA TEKHNOLOGIYA, 1990, 33 (08): : 103 - 105
  • [42] Influence of spelt flour addition on properties of extruded products based on corn grits
    Jozinovic, Antun
    Subaric, Drago
    Ackar, Durdica
    Babic, Jurislav
    Milicevic, Borislav
    [J]. JOURNAL OF FOOD ENGINEERING, 2016, 172 : 31 - 37
  • [43] THE INFLUENCE OF PROCESS QUANTITIES AND CHEMICAL FACTORS ON THE INTERNAL AND SURFACE QUALITY OF EXTRUDED PRODUCTS
    IRVING, WR
    PERKINS, A
    [J]. STAHL UND EISEN, 1982, 102 (04): : 183 - 184
  • [44] Effect of soluble salts in electrolytic manganese residue on its geotechnical characteristics
    Lu, Ting
    Wei, Zuoan
    Li, Shilong
    Wang, Ya
    Wang, Wensong
    Yang, Yonghao
    Zheng, Binbin
    [J]. JOURNAL OF ENVIRONMENTAL MANAGEMENT, 2023, 340
  • [45] The destiny of replaced technological products: The influence of perceived residual value
    Kreziak, Dominique
    Prim-Allaz, Isabelle
    Robinot, Elisabeth
    [J]. RECHERCHE ET APPLICATIONS EN MARKETING-ENGLISH EDITION, 2020, 35 (02): : 24 - 47
  • [46] Influence of Neutral Salts on the Hydrothermal Stability of Acid-Soluble Collagen
    Eleanor M. Brown
    Harold M. Farrell
    Renee J. Wildermuth
    [J]. Journal of Protein Chemistry, 2000, 19 : 85 - 92
  • [47] GELATINIZATION OF STARCH IN EXTRUDED PRODUCTS
    CHIANG, BY
    JOHNSON, JA
    [J]. CEREAL CHEMISTRY, 1977, 54 (03) : 436 - 443
  • [48] Whole grains in extruded products
    Eastman, J
    Lee, G
    [J]. CEREAL FOODS WORLD, 2005, 50 (04) : 168 - +
  • [49] Influence of various sodium salts on the solubility of sparingly soluble acids.
    Philip, JC
    [J]. JOURNAL OF THE CHEMICAL SOCIETY, 1905, 87 : 987 - 1003
  • [50] Water-soluble gums in low-moisture foods (extruded snacks, noodles and bakery products).
    Ward, FM
    [J]. GUMS AND STABILIZERS FOR THE FOOD INDUSTRY 12, 2004, (294): : 484 - 495
12345