Browsing by Subject "T Technology::TP Chemical technology::TP 368 Food processing and manufacture"
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Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches - data
(The University of Nottingham, 2021-11-18)Data collected for and presented in the research paper titled "Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches". -
Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories - data
(The University of Nottingham, 2022-07-05)Data collected for and presented in the research paper titled "Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories". -
The effect of popping, a sustainable form of processing, on antinutritional factors in pulses - Data
(The University of Nottingham, 2022-07-21)Raw data associated with the research paper titled "The effect of popping, a sustainable form of processing, on antinutritional factors in pulses".