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The states of water in glutinous rice flour characterized by interpreting desorption isotherm
Water content of glutinous rice flour were determined after equilibrium at water activity (a (w)) of 0.06–0.98 and temperature of 10, 20 and 30 °C. Distribution of water in different states and its evolution with a (w) were characterized using four composite models. Interactions of water molecules w...
Gardado en:
| Publicado en: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer India
2017
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5430181/ https://ncbi.nlm.nih.gov/pubmed/28559608 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2580-1 |
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