Effect of processing on hydration kinetics of three wheat products of same variety

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

Human food - Wikipedia

PDF) Hydration kinetics of teff grain

PDF) Physical properties and water absorption kinetics of three varieties of Mucuna beans

PDF) Study of hydration kinetics and density changes of rice (Tarom mahali) during hydrothermal processing

Changes in physico-chemical properties and water status of durum

Influences of drying temperature and storage conditions for preserving the quality of maize postharvest on laboratory and field scales

Water stress memory in wheat/maize intercropping regulated photosynthetic and antioxidative responses under rainfed conditions

ACE - ProSource™: August 2015 - 3 Myths Surrounding the Glycemic Index

PDF) Study of solid–liquid extraction kinetics of total polyphenols from grape seeds