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  • The aim of the paper was seeking suitable conditions of extrusion cooking to save nutritional properties of the final product compared with incoming corn grits, and mixtures with added pea flour or chemically modified starch. The highest ratio output/input for resistant starch was found when pea flour was added to corn grits using 10 % water - 45.8 % (abs. 3.1 % DM). On the other hand, the lowest ratio was registered for pure corn grits using 20 % water - 2.1 % (abs. 0.08% DM). Application of 20 % cross-linked starch Moramyl ZBH (E 1412) using 10 % water resulted 1.1 % DM.
  • The aim of the paper was seeking suitable conditions of extrusion cooking to save nutritional properties of the final product compared with incoming corn grits, and mixtures with added pea flour or chemically modified starch. The highest ratio output/input for resistant starch was found when pea flour was added to corn grits using 10 % water - 45.8 % (abs. 3.1 % DM). On the other hand, the lowest ratio was registered for pure corn grits using 20 % water - 2.1 % (abs. 0.08% DM). Application of 20 % cross-linked starch Moramyl ZBH (E 1412) using 10 % water resulted 1.1 % DM. (en)
Title
  • CHANGES OF RESISTANT STARCH DURING EXTRUSION PROCESS
  • CHANGES OF RESISTANT STARCH DURING EXTRUSION PROCESS (en)
skos:prefLabel
  • CHANGES OF RESISTANT STARCH DURING EXTRUSION PROCESS
  • CHANGES OF RESISTANT STARCH DURING EXTRUSION PROCESS (en)
skos:notation
  • RIV/60461373:22330/13:43897156!RIV15-MZE-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(QJ1310219)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 64966
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/13:43897156
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • MODIFIED STARCH; EXTRUSION PROCESS; RESISTANT STARCH (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [3A8803D6215E]
http://linked.open...v/mistoKonaniAkce
  • Praha
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • Proceedings of the 9th International Conference on Polysaccharides-Glycoscience
http://linked.open...in/vavai/riv/obor
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http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
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http://linked.open...iv/tvurceVysledku
  • Hofmanová, Taťána
  • Šárka, Evžen
  • Šimková, Dagmar
  • Smrčková, Petra
  • Saglamtas, Meltem
http://linked.open...vavai/riv/typAkce
http://linked.open...ain/vavai/riv/wos
  • 000341216900053
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Czech chemical society
https://schema.org/isbn
  • 978-80-86238-58-6
http://localhost/t...ganizacniJednotka
  • 22330
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