id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-380	ALBU (NIGA), Eufrozina; PSIBILSCHI, Alina-Mihaela	INFLUENCE OF LIQUEFACTION TEMPERATURE UPON RHEOLOGICAL PROPERTIES OF CORN STARCHY MASHES	2017	4	.pdf	application/pdf	2033	84	49	For the study two types of corn grind starchy mashes respectively one of fine grind with particles of <0.5 mm and one of rougher grind with particles of > 0.5 mm have been made. to 38% - Optimal pH 3.5 to 5.0 - Optimal temperature 28 to 35ºC - Dosage recommendation 0.1 kg/MT Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University – Suceava Year X, No1 - 2011 55 Study on corn mash viscosity To study the influence of liquefaction temperature upon the rheological properties of corn starchy mashes we used two types of grind.	cache/fens-380.pdf	txt/fens-380.txt