Equilibrium Moisture Characteristics of Raw and Parboiled Paddy, Brown Rice, and Bran
Author:
Publisher
Informa UK Limited
Subject
Physical and Theoretical Chemistry,General Chemical Engineering
Link
http://www.tandfonline.com/doi/pdf/10.1081/DRT-120034266
Reference14 articles.
1. RECENT DEVELOPMENTS IN TECHNIQUES FOR OBTAINING COMPLETE SORPTION ISOTHERMS
2. Moisture in Grain, Hygroscopic Equilibria of Rough Rice at Elevated Temperatures
3. Comparison of Four EMC/ERH Equations
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