4.4 Article

Modelling and Analysis of Moisture Sorption Isotherm of Raw and Pregelatinized Rice Flour and Its Crystalline Status Prediction

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Cooking behavior of rice pasta: Effect of thermal treatments and extrusion conditions

Alessandra Marti et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Moisture sorption studies on vacuum dried coconut presscake

Sujata Jena et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)

Article Food Science & Technology

Moisture Sorption Characteristics of Starchy Products: Oat Flour and Rice Flour

B. Brett et al.

FOOD BIOPHYSICS (2009)

Review Engineering, Chemical

Specific surface area and porosity of starch extrudates determined from nitrogen adsorption data

M. Wlodarczyk-Stasiak et al.

JOURNAL OF FOOD ENGINEERING (2009)

Article Food Science & Technology

Crystallinity and Rheological Properties of Pregelatinized Rice Starches Differing in Amylose Content

Kuenchan Na Nakorn et al.

STARCH-STARKE (2009)

Article Engineering, Chemical

Moisture sorption isotherms and heat of sorption of instant (soluble) green tea powder and green tea granules

V. R. Sinija et al.

JOURNAL OF FOOD ENGINEERING (2008)

Article Engineering, Chemical

Evaluating water activity and glass transition concepts for food stability

S. S. Sablani et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Chemistry, Applied

Determination of moisture sorption isotherms of jasmine rice crackers using BET and GAB models

U. Siripatrawan et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2006)

Article Engineering, Chemical

Analysis of simultaneous water absorption and water-starch reaction during soaking of amaranth grain

ANC Resio et al.

JOURNAL OF FOOD ENGINEERING (2005)

Article Food Science & Technology

Moisture sorption characteristics of rice flour

AG Durakova et al.

NAHRUNG-FOOD (2004)

Article Engineering, Chemical

Water sorption isotherms of starch powders. Part 2: Thermodynamic characteristics

AH Al-Muhtaseb et al.

JOURNAL OF FOOD ENGINEERING (2004)

Article Engineering, Chemical

Water as the determinant of food engineering properties. A review

PP Lewicki

JOURNAL OF FOOD ENGINEERING (2004)

Article Food Science & Technology

Properties of pregelatinized rice flour made by hot air or gum puffing

HM Lai et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)

Article Agricultural Engineering

Physical properties of raw and parboiled paddy

BS Reddy et al.

BIOSYSTEMS ENGINEERING (2004)

Article Food Science & Technology

Sorption isotherms and the state diagram for evaluating stability criteria of abalone

SS Sablani et al.

FOOD RESEARCH INTERNATIONAL (2004)

Review Biotechnology & Applied Microbiology

Moisture sorption isotherm characteristics of food products: A review

AH Al-Muhtaseb et al.

FOOD AND BIOPRODUCTS PROCESSING (2002)