Sorption isotherms for macaroni-Reference-Cited by-同舟云学术

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Sorption isotherms for macaroni

Published:1996-01 Issue:2 Volume:27 Page:211-228
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Dinçer T.D.,Esin A.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Calculation of the variation of heat of desorption with moisture content on the basis of BET theory;Aguerre;Journal of Food Technology,1984

2. Modifications of the BET equation;Anderson;Journal of American Chemical Society,1946

3. Cereal and cereal products: determination of moisture content,1972

4. Estimation of heat of moisture sorption and improved criteria for evaluating moisture sorption isotherm equations for foods;Balaban;Journal of Food Process Engineering,1987

5. Rapid method for obtaining humidity equilibrium data;Bosin;Food Technology,1970

Cited by 23 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. Sorption and thermal characteristics of ancient grain pasta of various compositions;LWT;2021-02

2. The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature;Journal of Food Processing and Preservation;2020-11-06

3. Selected Applications of Water Activity Management in the Food Industry;Water Activity in Foods;2020-04-17

4. Moisture sorption characteristics of Greek durum wheat semolina;Starch - Stärke;2013-11

5. A Finite Element Analysis of Coupling Between Water Absorption and Swelling of Foodstuffs During Soaking;Transport in Porous Media;2011-03-01

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