Analysis of water layers and the extent of gelatinization for commercial starch products
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference43 articles.
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2. Water sorption isotherms of starch powders. Part 1: Mathematical description of experimental data;Al-Muhtaseb;J. Food Eng.,2004
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4. A study of the desorption isotherms of wheat at 25°C and 50°C;Becker;Cereal Chem.,1956
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