Investigation of the process of extraction of a highly starchy fraction of rye flour by air classification

Investigation of the process of extraction of a highly starchy fraction of rye flour by air classification

The article provides an overview of the current state of the application of solid-phase methods for separating the structure of grain and leguminous raw material into constituent components, as one of the most relevant areas of environmental protection and reducing the amount of wastewater from ente...

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Bibliographic Details
Main Authors: N. R. Andreev, V. G. Goldstein, V. A. Kovalenok, L. P. Nosovskaya, L. V. Adikaeva, A. A. Miroshnikov
Format: Article
Language:Russian
Published: Federal Agricultural Research Center of the North-East named N.V. Rudnitsky 2021-12-01
Series:Аграрная наука Евро-Северо-Востока
Subjects:
grain flour
dispersion
dry separation
starch fraction
protein fraction
Online Access:https://www.agronauka-sv.ru/jour/article/view/905
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