Modeling of Water Sorption Kinetics in Spaghetti During Overcooking-Reference-Cited by-同舟云学术

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Modeling of Water Sorption Kinetics in Spaghetti During Overcooking

Published:2000-09 Issue:5 Volume:77 Page:615-619
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Del Nobile M. A.¹²,Massera M.³

Affiliation:

1. Institute of Composite Materials Technology, National Research Council, P.le Tecchio, 80-80125 Naples, Italy.

2. Corresponding author. E-mail: delnobil@unina.it

3. Department of Food Science, University of Naples “Federico II,” Parco Gussone I-80055 Portici, Italy.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference18 articles.

1. Anomalous diffusion in poly-ether-ether-ketone

2. Spaghetti Stickiness: Some Factors Influencing Stickiness and Relationship to Other Cooking Quality Characteristics

3. Sorption isotherms for macaroni

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