Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping-Reference-Cited by-同舟云学术

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Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping

Published:2001-08 Issue:5 Volume:34 Page:293-298
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Haros C.M.,Aguerre R.J.,Suarez C.

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. AOAC, Total solids (moisture, indirect methods), Association of Official Analytical Chemist, Washington, D.C. 1980

2. On the absorption of liquid water by the wheat kernel;BECKER;Cereal Chemistry,1960

3. Effect of storage and processing on sulfur dioxide in preserved fruits;BOLIN;Food Products Development,1972

4. Effect of the sulfurous acid steep in corn wet-milling;COX;Cereal Chemistry,1944

5. The Mathematics of Diffusion;CRANK,1957

Cited by 5 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. Is flint corn naturally resistant to Sitophilus zeamais infestation?;Journal of Stored Products Research;2015-01

2. Modeling sulfur dioxide uptake in dent corn during steeping;LWT - Food Science and Technology;2005-06

3. Ozone-Aided Corn Steeping Process;Cereal Chemistry Journal;2004-03

4. Effect of Steeping Corn with Lactic Acid on Starch Properties;Cereal Chemistry Journal;2004-01

5. Optimization Study of Sulfur Dioxide Application in Processing of Sultana Raisins;International Journal of Food Properties;2003-01-10

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