The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour

The effect of pH and stabilization time on apparent viscosity of aqueous dispersion of wholemeal barley flour

The effect of stabilization time (0.5-3 h), pH (1.5-12), and shear rate (200-1200 s –1 ) on the apparent viscosity of the aqueous dispersion of wholemeal barley flour was determined. Six barley flours with different (1→3), (1→4)β–D–glucan contents were used in this study. The results revealed the si...

Full description

Bibliographic Details
Main Authors: Piotr Zarzycki, Anna Wirkijowska, Aldona Sobota, Emilia Sykut-Domańska
Format: Article
Language:English
Published: Institute of Agrophysics, Polish Academy of Sciences 2019-09-01
Series:Acta Agrophysica
Subjects:
apparent viscosity
barley
dietary fibre
ph
(1→3)
(1→4)–β–d glucans
Online Access:http://www.journalssystem.com/aagro/THE-EFFECT-OF-pH-AND-STABILIZATION-TIME-ON-APPARENT-VISCOSITY-OF-AQUEOUS-DISPERSION,110685,0,2.html

Internet

http://www.journalssystem.com/aagro/THE-EFFECT-OF-pH-AND-STABILIZATION-TIME-ON-APPARENT-VISCOSITY-OF-AQUEOUS-DISPERSION,110685,0,2.html

Similar Items