Swelling and pore structure in starchy materials-Reference-Cited by-同舟云学术

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Swelling and pore structure in starchy materials

Published:1989-01 Issue:1 Volume:9 Page:71-80
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Aguerre Roberto J.,Suárez Constantino,Viollaz Pascual E.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Moisture desorption isotherms of rough rice;Aguerre;J. Food Technology,1983

2. Moisture and heat transfer modelling during durum wheat pasta drying;Andrieu,1986

3. The Biogenesis of Starch Granules in Higher Plants;Badenhuizen,1969

4. Surface areas of proteins. III. Adsorption of water;Benson;J. Am. Chem. Soc.,1950

5. Using the GAB model to construct sorption isotherms;Bizot,1983

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2. Fine powder flow under humid environmental conditions from the perspective of surface energy;International Journal of Pharmaceutics;2015-05

3. A BET approach to multilayer adsorption in swelling products;Journal of Food Engineering;2014-02

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5. Modeling of mass transfer and initiation of hygroscopically induced cracks in rice grains in a thermally controlled soaking condition: With dependency of diffusion coefficient to moisture content and temperature – A 3D finite element approach;Journal of Food Engineering;2012-08

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