Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour-Reference-Cited by-同舟云学术

Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour

Published:2013-07-23 Issue:7 Volume:77 Page:1565-1568
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

HASEGAWA Ayako,OGAWA Takenobu,ADACHI Shuji

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.130273

Reference19 articles.

1. 1) Feillet P and Dexter JE, ``Pasta and Noodle Technology,'' eds. Kruger JE, Matsuo RR, and Dick JW, AACC International, Minnesota, pp. 95-131 (1996).

2. 2) Ogawa T, Kobayashi T, and Adachi S, J. Food Eng., 111, 129-134 (2012).

3. Water sorption kinetics of spaghetti at different temperatures

4. Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions

5. 5) Yoshino M, Ogawa T, and Adachi S, J. Food Sci., 78, E520-525 (2013).

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