Equilibrium sorption isotherms and thermodynamic properties of starch and gluten
- 1 June 1999
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 40 (4) , 287-292
- https://doi.org/10.1016/s0260-8774(99)00066-7
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Water vapour sorption behaviour of original and defatted wheat glutenInternational Journal of Food Science & Technology, 1996
- Application of the GAB model to the moisture sorption isotherms for dried fruitsJournal of Food Engineering, 1988
- SEPARATION-IRREVERSIBLE THERMO A UNIFIED THEORY OF SEPARATION PROCESSES BASED ONChemical Engineering Communications, 1987