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Properties of extrudates produced from semolina
2013The aim of this research was to determine properties of extrudates produced from semolina with moisture set to 15% and 20%. Semolina was extruded in extruder Do-Coder, Brabender 19/20 DN ; GmbH, Duisburg, Germany at temperature profile 135/170 °C, with screw 4:1 and 4 mm die, and extrudate diameter, expansion ratio, texture and viscosity were ...
Jozinović, Antun +5 more
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Small‐Scale Reconstitution of Durum Semolina Components
Cereal Chemistry, 2002ABSTRACTPasta prepared by extrusion from 25 g of semolina has been compared with that made from a standard laboratory extruder and found to have similar quality. Durum semolina was fractionated into its starch, gluten, water soluble, and residue fractions.
M. J. Sissons +2 more
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Assessment of the cooking properties of semolina
Food processing industryМанная крупа – распространенный продукт питания населения нашей страны, особенно в детском рационе. Она обладает высокой калорийностью, питательной ценностью и хорошей усвояемостью. Органолептические показатели (цвет, вкус, запах) введены во все отраслевые стандарты на зернопродукты и характеризуются обычно как «свойственный данному виду зернопродуктов
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Determination of semolina adulteration by NIR spectroscopy
Proceedings of the 20th LACCEI International Multi-Conference for Engineering, Education and Technology: “Education, Research and Leadership in Post-pandemic Engineering: Resilient, Inclusive and Sustainable Actions”, 2022Jimy Oblitas +2 more
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