On the Diffusion Constant of Water in Wheat-Reference-Cited by-同舟云学术

On the Diffusion Constant of Water in Wheat

Published:2007-12-11 Issue:1 Volume:56 Page:59-62
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gruwel Marco L. H.¹,Ghosh Prabal K.¹,Latta Peter¹,Jayas Digvir S.¹

Affiliation:

1. NRC Institute for Biodiagnostics, 435 Ellice Avenue, Winnipeg, Manitoba R3B 1Y6, Canada, Department of Chemistry, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada, Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba R3T 5V6, Canada, and Institute for Measurement Science, Slovak Academy of Sciences, Dúbravská cesta 9, SK-84219 Bratislava, Slovakia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0720537

Reference25 articles.

1. MATHEMATICAL SIMULATION OF TEMPERATURE AND MOISTURE FIELDS WITHIN A GRAIN KERNEL DURING DRYING

2. Investigation of simultaneous heat and mass transfer within the maize kernels during drying

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Time dependent changes in the compression behavior of single wheat kernels upon tempering;Journal of Food Measurement and Characterization;2024-05-31

2. A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials;Applied Sciences;2022-02-15

3. Mathematical model for the mass transport in multiple porous scales;Journal of Food Engineering;2018-09

4. In Situ Magnetic Resonance Imaging of Plant Roots;Vadose Zone Journal;2014-03

5. Recent developments in applications of MRI techniques for foods and agricultural produce—an overview;Journal of Food Science and Technology;2013-01-11