Water sorption isotherms of starch powders: Part 1: Mathematical description of experimental data

Journal of Food Engineering

Volumn 61, Issue 3, 2004, Pages 297-307

  Al Muhtaseb, A H ^a   McMinn, W A M ^a   Magee, T R A ^a  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Highly amylopectin starch; Highly amylose starch; Hysteresis; Mathematical models; Potato starch; Sorption isotherm

Indexed keywords

GRAVIMETRIC ANALYSIS; ISOTHERMS; REGRESSION ANALYSIS; SORPTION;

STARCH POWDERS;

STARCH;

SOLANUM TUBEROSUM;

EID: 0141921628     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(03)00133-X     Document Type: Article

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