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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...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | 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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