Volume 8
Issue 4/volume8
Agricultural Engineering
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume8/issue4/volume8/art-51.html
THE INFLUENCE OF WATER AND GLYCEROL ADDITION ON THERMAL PROCESSING, RHEOLOGY AND MICROSTRUCTURE CHANGES OF POTATO STARCH
Agnieszka Wójtowicz1, Atze Jan van der Goot2
1 Department of Food Process Engineering,
Agricultural University in Lublin, Poland
2 Food and Bioprocess Engineering Group,
Wageningen University, The Netherlands
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Key words:
potato starch, glycerol, Shear Cell, shearing, thermal treatment, intrinsic viscosity, microstructure.
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Agnieszka Wójtowicz
Department of Food Process Engineering,
Agricultural University in Lublin, Poland
44 Doświadczalna Street, 20-236 Lublin, Poland
phone: (+48 81) 461 00 61 ext. 118,
fax: (+48 81) 461 06 83
email: agnieszka.wojtowicz@ar.lublin.pl
Atze Jan van der Goot
Food and Bioprocess Engineering Group,
Wageningen University, The Netherlands
Bomenweg 2, 6703 HD, Wageningen, The Netherlands
phone: +31 (0)317 482884 / 482954
fax: +31 (0)317 482237
email: atzejan.vandergoot@wur.nl
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.