RHEOLOGICAL MODELING OF CASSAVA (<I>Manihot esculenta</> CRANZ) STARCHES AND FLOURS DURING EXTRUSION PROCESS
Rheological modeling of cassava flours and starches during an extrusion process was made in order to predict the effect of shear rate, temperature and water contents on viscosity. Experimentation was made on a high pressure twin bore capillary rheometer (Rosand RH-7) and viscosity data were adjusted...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universidad de Antioquia
2009-02-01
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| Serie: | Vitae |
| Soggetti: | |
| Accesso online: | https://revistas.udea.edu.co/index.php/vitae/article/view/563 |
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