Effect of processing on hydration kinetics of three wheat products of same variety
4.5 (603) · $ 25.00 · In stock
Request PDF | Effect of processing on hydration kinetics of three wheat products of same variety | The kinetics of water absorption of firik, dövme and wheat was studied at 20°C, 30°C, 50°C and 70°C using Peleg's equation. The equation was | Find, read and cite all the research you need on ResearchGate
Shelf Life: What Drives Food Deterioration?
Mathematical modelling of mass transfer during rehydration process of Aloe vera (Aloe barbadensis Miller) - ScienceDirect
Foods, Free Full-Text
Foods, Free Full-Text
Production and evaluation of novel functional extruded corn snacks fortified with ginger, bay leaves and turmeric powder, Food Production, Processing and Nutrition
Environmental distribution, fate, and transport – Microplastics
How Competitive Hydration between C3A and C3S in the Fast Dissolution Stage Affects the Hydration of Low-Heat Portland Cement Blended Pastes, Journal of Materials in Civil Engineering
PDF) Hygroscopic Moisture Sorption Kinetics Modeling of Corn Stover and its Fractions
Effect of Ingredients Ratio on Physicochemical and Sensory Properties of Sorghum, Maize and Soya Protein Concentrate Blend Extrudates
Some key factors that affect starch digestion kinetics and
Acidic water tempering and heat treatment, a hurdle approach to reduce wheat Salmonella load during tempering and its effects on flour quality - ScienceDirect
PDF) Effects of the mechanical damage on the water absorption process by corn kernel
On optimization of enzymatic processes: Temperature effects on
Guide to Infant Formula