KINETICS OF WATER-UPTAKE BY FOOD POWDERS

被引：73

作者：

PILOSOF, AMR ^{[1
]}

BOQUET, R ^{[1
]}

BARTHOLOMAI, GB ^{[1
]}

机构：

[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT FIS,RA-1428 BUENOS AIRES,ARGENTINA

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13334.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：278 / &

共 9 条

[1]

Baumann H., 1966, FETT SEIFEN ANSTR, V68, P741, DOI DOI 10.1002/LIPI.19660680905

[2]

GERSCHENSON LN, 1983, LEBENSM WISS TECHNOL, V16, P43

[3]

Hermansson A. -M., 1972, Leben-smittel Wissenschaft u. Technol., V5, P24

[4] CONTROL OF CHALKINESS IN SOYMILK [J].

KUNTZ, DA ;

NELSON, AI ;

STEINBERG, MP ;

WEI, LS .

JOURNAL OF FOOD SCIENCE, 1978, 43 (04) :1279-1283

[5] KINETICS OF NITROGEN SOLUBILITY LOSS IN HEATED FLOUR AND PROTEIN ISOLATES FROM BEAN, PHASEOLUS-VULGARIS [J].

PILOSOF, AM ;

BARTHOLOMAI, GB ;

CHIRIFE, J .

JOURNAL OF FOOD SCIENCE, 1982, 47 (01) :4-7

[6]

RALSTON ML, 1978, TECHNOMETRICS, V20

[7]

ROMO CR, 1980, THESIS NATIONAL COLL

[8] PHYSICAL-PROPERTIES OF PROTEIN PREPARATIONS RELATED TO THEIR FUNCTIONAL CHARACTERISTICS IN COMMINUTED MEAT SYSTEMS [J].

TORGERSEN, H ;

TOLEDO, RT .

JOURNAL OF FOOD SCIENCE, 1977, 42 (06) :1615-&

[9] FLOW CHARACTERISTICS OF SOYBEAN CONSTITUENTS CONTROLLED BY RATIO OF TOTAL TO IMBIBED WATER [J].

URBANSKI, GE ;

WEI, LS ;

NELSON, AI ;

STEINBERG, MP .

JOURNAL OF FOOD SCIENCE, 1983, 48 (03) :691-694

← 1 →