Moisture sorption characteristics of rice flour

Nahrung - Food

Volumn 48, Issue 2, 2004, Pages 137-140

  Durakova, Albena G ^b   Menkov, Nikolay D ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b NONE

Author keywords

Heat of sorption; Moisture content; Rice flour; Water activity

Indexed keywords

SODIUM CHLORIDE;

ADSORPTION; ADSORPTION KINETICS; ARTICLE; DESORPTION; EQUILIBRIUM CONSTANT; FLOUR; FOOD HANDLING; GRAVIMETRY; HYDRODYNAMICS; LOW TEMPERATURE; MATHEMATICAL MODEL; MOISTURE; STORAGE TEMPERATURE; WATER ABSORPTION;

ADSORPTION; ALGORITHMS; FLOUR; HUMIDITY; MODELS, BIOLOGICAL; ORYZA SATIVA; TEMPERATURE; WATER;

EID: 2342668079     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300387     Document Type: Article

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