Water Sorption Kinetics of Gluten-Added Wheat Noodle

Food Science and Technology Research - Switzerland
doi 10.3136/fstr.22.491
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japanese Society for Food Science and Technology

Related search

Water Sorption Kinetics of Wheat Noodle With Different Diameters

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2014English

Water Vapor Transport Parameters of a Cast Wheat Gluten Film

Industrial Crops and Products
AgronomyCrop Science
2000English

Creaming and Water-Sorption Quality of Oils and Fats Added With Emulsifiers

NIPPON SHOKUHIN KOGYO GAKKAISHI
1973English

Modelling the Water Sorption Isotherms of Warionia Saharae and Determination of Sorption Heats and Drying Kinetics

2018English

Numerical Modeling of Kinetics of Heavy Metal Sorption From Polluted Water

Journal of Environmental Engineering and Landscape Management
ManagementMonitoringNatureLandscape ConservationPolicyLawEnvironmental Engineering
2006English

Effects of Gamma Irradiation on Wheat Gluten

Agricultural and Biological Chemistry
1969English

Use of Vital Wheat Gluten in Aquaculture Feeds

Aquatic Biosystems
2013English

Film Extrusion of Crambe Abyssinica/Wheat Gluten Blends

Journal of Visualized Experiments
ImmunologyMolecular BiologyBiochemistryMicrobiology Chemical EngineeringNeuroscienceGenetics
2017English

Moisture Sorption Isotherm of Durum Wheat Flour

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2012English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy