EFFECT OF SUGARS ON THE WATER DIFFUSIVITY IN HYDRATED GRANULAR STARCHES

被引：53

作者：

MAROUSIS, SN ^{[1
]}

KARATHANOS, VT ^{[1
]}

SARAVACOS, GD ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,CTR ADV FOOD TECHNOL,NEW BRUNSWICK,NJ 08903

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb05144.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1496 / &

共 16 条

BROWN, SA ;

FRENCH, D .

[2]

Bruin S., 1980, ADV DRYING, P155

[3]

CHIRIFE J, 1983, ADV DRYING, V2, P73

[4]

Crank J., 1975, MATH DIFFUSION, V2nd

[5]

Fish B. P., 1958, FUNDAMENTAL ASPECTS, P143

[6]

FRENCH D, 1984, STARCH CHEM TECHNOLO

[7]

HANSON T P, 1971, Chemical Engineering Progress Symposium Series, V67, P35

[8]

HAYKAWA KI, 1974, J FOOD SCI, V39, P272

[9] ANALYSIS OF BIMODAL DIFFUSION OF WATER IN FISH MUSCLE [J].

JASON, AC ;

PETERS, GR .

[10]

KARATHANOS VT, 1989, IN PRESS J FOOD SCI