@misc{Kiljański_Tomasz_Zmiany_1997,
 author={Kiljański, Tomasz and Cywińska, Urszula and Iciek, Jan and Nowakowska, Krystyna and Piotrowski, Michał},
 volume={37},
 number={2},
 copyright={Creative Commons Attribution BY-SA 4.0 license},
 journal={Biotechnologia, vol.37, 2 (1997)-.},
 howpublished={online},
 year={1997},
 publisher={Committee on Biotechnology PAS},
 publisher={Institute of Bioorganic Chemistry PAS},
 language={pol},
 abstract={The effect of batch and continuous thermal treatment on the rheological properties of aprotein-carbohydrate preparation made from soya flour (a basic component of many fermentationmedia) was described. Flow curves were determined using the Brabender Rheotron rotationrheometer for shear rates 20 600 s^ at soya flour concentration equal to 5 and 10%. Thedependence of the suspension Newtonian viscosity on the temperature and time was describedby an empirical formulae.},
 title={Zmiany właściwości reologicznych modelowego układu białkowo-węglowodanowego podczas obróbki cieplnej},
 type={Text},
 URL={http://rcin.org.pl/Content/146119/PDF/POZN271_181630_biotechnologia-1997-no2-kiljanski.pdf},
 keywords={biotechnology},
}