Effect of duration of extrusion on the water and protein content in textured grain

Описание

Тип публикации: доклад, тезисы доклада, статья из сборника материалов конференций

Конференция: IOP Publishing Ltd; 18 November 2021 through 20 November 2021; 18 November 2021 through 20 November 2021

Год издания: 2022

Идентификатор DOI: 10.1088/1755-1315/981/2/022081

Аннотация: Five types of cereals (wheat, covered barley, naked barley, covered oats and naked oats) were extruded for 6, 6.5, 7.6, 8.2, 9.1 and 10 seconds with subsequent control of the water and the protein content. The water content statistically significantly (p

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Издание

Журнал: IOP Conference Series: Earth and Environmental Science

Выпуск журнала: Vol. 981, Is. 2

Номера страниц: 22081

ISSN журнала: 00177474

Издатель: Siberian Scientific Centre DNIT;The Krasnoyarsk Research Institute of Agriculture of the Federal Research Center "Krasnoyarsk Science Center of the Siberian Branch of the Russian Academy of Sciences"

Персоны

  • Yanova M.A. (Krasnoyarsk State Agrarian University, 90 Mira Avenue, Krasnoyarsk, 660049, Russian Federation)
  • Khizhnyak S.V. (Krasnoyarsk State Agrarian University, 90 Mira Avenue, Krasnoyarsk, 660049, Russian Federation)
  • Ya Muchkina E. (Siberian Federal University, 79 Svobodny Avenue, Krasnoyarsk, 660075, Russian Federation)
  • Sharopatova A.V. (Krasnoyarsk State Agrarian University, 90 Mira Avenue, Krasnoyarsk, 660049, Russian Federation)
  • Fedorovich I.V. (Krasnoyarsk State Agrarian University, 90 Mira Avenue, Krasnoyarsk, 660049, Russian Federation)

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