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Flour

The importance and impact of Starch Damage and evolution of measuring methods

Almidón Dañado vs Contenido de Proteína por Aplicación

Usando el SDmatic para medir el Almidón DañadoStarch represents 67-68% of whole grain wheat and between 78-82% of the flour produced after milling. Indispensable for a plant’s life, starch is also indispensable for many processed products. Starch is one of food’s most important functional polymers because of its gelling, viscosity and water retention capabilities. A. Dubat – Chopin SAS

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