Реологические характеристики углеводно-амилазного комплекса хлебопекарных смесей с амарантовой мукой
Published in Food Processing Techniques and Technology • Jan 1, 2011
Authors:,,
Шмалько Наталья Анатольевна
Чалова Ирина Александровна
Ромашко Наталья Леонидовна
Abstract
The settling rates of 0.025% w/v amitraz (used as a 50% w/w active ingredient wettable powder) and lime stabiliser (0.7% Ca(OH)2) were studied in cattle dipping baths in the Tick Quarantine Area of northern New South Wales. Although lime settled more rapidly than amitraz, the rate for both decreased...
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