Effect of Temperature on Water Diffusion in Soybean

Journal of Food Science

Volumn 48, Issue 4, 1983, Pages 1364-1365

  HSU, KENNETH H ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000552663     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1983.tb09236.x     Document Type: Article

References (10)

1. Kinetics of water diffusion and starch gelatinization during rice parboiling
2. The influence of temperature on the absorption of water by seeds on Hordeum vulgare in relation to the temperature coefficient of chemical changes
3. Volume increase of wheat kernels accompanying absorption of liquid water
4. Volume increase of kernels of corn and sorghum accompanying absorption of liquid water
5. A diffusion model with a concentration‐dependent diffusion coefficient for describing water movement in legumes during soaking
6. Factors affecting the water uptake of soybeans during soaking
7. Effect of soaking temperature on cooking and nutritional quality of beans
8. Temperature effects on soybean imbibition and leakage
9. Temperature dependence of hydration rate and effect of hydration on the cooking rate of dry legumes
10. Studies on the cooking rate equations of rice