MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During Boiling
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb10609.x/fullpdf
Reference10 articles.
1. KINETICS OF WATER DIFFUSION AND STARCH GELATINIZATION DURING RICE PARBOILING
2. M Fukuoka, and H. Watanabe, 2000 . Water diffusivity in wheat starch/water mixture and in wheat flour/water mixture as measured by PFG-NMR .Japan J Food Eng, submitted for publication.
3. Effect of Temperature and Moisture Content on Water Diffusion Coefficients in Rice Starch/Water Mixtures.
4. The rate of starch gelatinization as observed by PFG-NMR measurement of water diffusivity in rice starch/water mixtures
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