Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Pekka Linko
Relationship of the Moisture Content of Finnish Wheat Flour and Relative Humidity
Agricultural and Food Science
Food Science
Related publications
Moisture Sorption Isotherm of Durum Wheat Flour
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Moisture Content in Dried Forest Tree Seeds Versus Relative Humidity of Drying Air
Forest Research Papers
Relationship Between Flour Color Index of Darkness and Free Tryptophan Content of Domestically Produced Wheat Flour
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Relationship Modelling Between Moisture Content of Flour and Variables of Two-Cycle Drying Process of Cassava Flourusing Pneumatic Dryer
E3S Web of Conferences
Earth
Energy
Planetary Sciences
Environmental Science
The Main Components Content, Rheology Properties and Lipid Profile of Wheat-Soybean Flour
A Statistical Study of the Relationship Between Visibility and Relative Humidity at Leeuwarden
Bulletin of the American Meteorological Society
Atmospheric Science
Statistical Modelling of Temperature and Moisture Uptake of Biochars Exposed to Selected Relative Humidity of Air
Bioengineering
Bioengineering
Hygrothermal Properties of Cross Laminated Timber and Moisture Response of Wood at High Relative Humidity
The Studies on the Quality of Wheat and Wheat Flour
Journal of the agricultural chemical society of Japan
