Moisture sorption isotherms of cowpea (Vigna unguiculata L. Walp) and its protein isolate at 10, 20 and 30°C-Reference-Cited by-同舟云学术

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Moisture sorption isotherms of cowpea (Vigna unguiculata L. Walp) and its protein isolate at 10, 20 and 30°C

Published:2005-09 Issue:1 Volume:70 Page:83-91
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ayranci Erol,Duman Osman

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Sorption equilibrium and thermodynamic properties of cowpea (Vigna unguiculata);Ajibola;Journal of Food Engineering,2003

2. Moisture sorption isotherm characteristics of food products: A review;Al-Muhtaseb;Trans IChemE,2002

3. Official methods of analysis;AOAC,1990

4. Equilibrium moisture characteristics of dried eggplant and okra;Ayranci;Nahrung,1995

5. Moisture sorption of cellulose based edible films;Ayranci;Nahrung,1996

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