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Effects of solid content and temperature on viscosity of tapioca meal
The effect of solid content (2.5–10%, w/v) and temperature (30–70°C) on the viscosity of tapioca meal from three cassava varieties was investigated in this study. Viscosity measurements were conducted using a digital rotational Brookfield viscometer. The viscosity of tapioca meal increased with incr...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3602554/ https://ncbi.nlm.nih.gov/pubmed/24425955 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0363-7 |
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