Hua Zhang
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
Collaborative Innovation Center for Food Production and Safety, Henan Province, 450002 Zhengzhou, China
Yanhong Bai
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
Collaborative Innovation Center for Food Production and Safety, Henan Province, 450002 Zhengzhou, China
Xuewei Zhao
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
Collaborative Innovation Center for Food Production and Safety, Henan Province, 450002 Zhengzhou, China
LiveDNA: 86.15957
Ruiqian Duan
School of Food and Bioengineering, Zhengzhou University of Light Industry, 450002 Zhengzhou, China
PDF Fulltext XML References Citation
How to cite this article
Hua Zhang, Yanhong Bai, Xuewei Zhao and Ruiqian Duan, 2016. Probing Water Desorption Mechanism of Glutinous Rice Flour with Four Theoretical Isotherm Models: A Comparative Study. American Journal of Food Technology, 11: 264-272.
DOI: 10.3923/ajft.2016.264.272
URL: https://scialert.net/abstract/?doi=ajft.2016.264.272
DOI: 10.3923/ajft.2016.264.272
URL: https://scialert.net/abstract/?doi=ajft.2016.264.272