Water transport in starchy foods: Experimental and mathematical aspects

Author:

Ozturk Oguz Kaan,Takhar Pawan Singh

Funder

Office of International Programs

College of ACES at University of Illinois

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference98 articles.

1. A review on methods and theories to describe the glass transition Phenomenon: Applications in food and pharmaceutical products;Abiad;Food Engineering Reviews,2009

2. Moisture sorption isotherm characteristics of food products: A review;Al-Muhtaseb;Food and Bioproducts Processing,2002

3. Water sorption isotherms of starch powders - Part 1: Mathematical description of experimental data;Al-Muhtaseb;Journal of Food Engineering,2004

4. Water sorption isotherms of starch powders. Part 2: Thermodynamic characteristics;Al-Muhtaseb;Journal of Food Engineering,2004

5. Diffusion in glassy polymers;Alfrey;Journal of Polymer Science Part C-Polymer Symposium,1966

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