Hua Zhang
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
Yanhong Bai
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
Xuewei Zhao
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
LiveDNA: 86.15957
Ruiqian Duan
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
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How to cite this article
Hua Zhang, Yanhong Bai, Xuewei Zhao and Ruiqian Duan, 2016. Water Desorption Isotherm and its Thermodynamic Analysis of Glutinous Rice Flour. American Journal of Food Technology, 11: 115-124.
DOI: 10.3923/ajft.2016.115.124
URL: https://scialert.net/abstract/?doi=ajft.2016.115.124
DOI: 10.3923/ajft.2016.115.124
URL: https://scialert.net/abstract/?doi=ajft.2016.115.124