Evolution of particle structure during water sorption observed on different size fractions of durum wheat semolina
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering
Reference22 articles.
1. Sorption of water vapour on wheat flour, starch and gluten;Bushuk;Cereal Chem.,1957
2. Moisture transfer properties of dry and semimoist foods;Lomauro;J. Food Sci.,1985
3. Study of water sorption of flours (wheat and soy) using a hygrometric method: effect of relative humidity during heat treatment;Riganakos;Z. Lebensm. Unters. Forsch.,1997
4. Hydration properties of durum wheat semolina: influence of particle size and temperature;Hébrard;Powder Technol.,2003
5. Contribution of specific flour components to water vapor adsorption properties of wheat flours;Roman-Gutierrez;Cereal Chem.,2003
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