A coupled grinding and drying technology to enhance functional properties of locust bean gum and wheat flour

Metadata Label Value
Author(s): Illmann, Silke
Publisher: ETH / Laboratory of Food Process Engineering
Citation:

Illmann, Silke. A coupled grinding and drying technology to enhance functional properties of locust bean gum and wheat flour. ETH / Laboratory of Food Process Engineering (2012). http://dx.doi.org/10.3929/ethz-a-007571977

Document Type: Doctoral and Habilitation Theses  
Documents: Abstract (97.61KB)

Detailed Information

Metadata Description
Title A coupled grinding and drying technology to enhance functional properties of locust bean gum and wheat flour
Author(s) Illmann, Silke
Publication Place Zürich
Publisher ETH / Laboratory of Food Process Engineering
Publication Date 2012
Notes Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 20330, 2012
Series Food process engineering No. 43
Varying Title Coupled grinding and drying of locust bean gum and wheat flour
Language English
DOI http://dx.doi.org/10.3929/ethz-a-007571977
ISBN 978-3-905609-50-9
Subject(s) Technical Chemistry, Process Engineering
Nutrition and Food Science
Keyword(s) COMMINUTION
CRUSHING
GRINDING
MILLING
PULVERISING
DRYING
GALACTOMANNANS
NON-CEREAL FLOURS
WHEAT FLOUR
INTERNAL FRICTION
Online Publication Date 2012
Description File Name MIME Type Size
Abstract   eth-6190-01.pdf application/pdf 97.61KB
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E-Collection record created: Sat, 17 Nov 2012, 05:23:39 CET