Dual mode diffusion of NaCl in Japanese radish under cooking conditions

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Hashiba, H ^a   Komiyama, J ^b   Nakanishi, T ^c   Gocho, H ^a  

^a Katsushika   (Japan)

^b TOKYO INSTITUTE OF TECHNOLOGY   (Japan)

^c OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

Cooking; Diffusion; Foodstuff; NaCl; Radish

Indexed keywords

SODIUM CHLORIDE;

ADSORPTION; ARTICLE; CHEMISTRY; COOKING; DIFFUSION; METHODOLOGY; NONLINEAR SYSTEM; RADISH; TEMPERATURE;

ADSORPTION; COOKERY; DIFFUSION; NONLINEAR DYNAMICS; RAPHANUS; SODIUM CHLORIDE; TEMPERATURE;

RAPHANUS SATIVUS; RAPHANUS SATIVUS VAR. NIGER;

EID: 34147103481     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00304.x     Document Type: Article

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