Adsorption isotherms and thermodynamics properties of water yam flour-Reference-Cited by-同舟云学术

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Adsorption isotherms and thermodynamics properties of water yam flour

Published:2017-03-15 Issue:2 Volume:9 Page:221-227
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Owo H.O.¹,Adebowale A.A.¹,Sobukola O.P.¹,Obadina A.O.¹,Kajihausa O.E.¹,Adegunwa M.O.²,Sanni L.O.¹,Tomlins K.³

Affiliation:

1. Department of Food Science and Technology, Federal University of Agriculture, PMB 2240, Abeokuta, Nigeria.

2. Department of Hospitality and Tourism, Federal University of Agriculture, PMB 2240, Abeokuta, Nigeria.

3. Natural Resources Institute, University of Greenwich, Central Avenue, Chatham Maritime, Kent ME4 4TB, United Kingdom.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2015.0655

Reference30 articles.

1. Effect of cassava varieties on the sorption isotherm of tapioca grits

2. Chemical composition and quality changes occurring in Dioscorea dumetorum pax tubers after harvest

3. Effect of water activity on glass transitions of date pastes

4. Water sorption isotherms of starch powders

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Pretreatment eliminates throat irritation by water yam and facilitates the development of functional cookies;International Journal of Food Science & Technology;2020-10-24

2. Water sorption isotherms of cooked hams as affected by temperature and chemical composition;Food Science and Technology;2019-09

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