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Bioscience, Biotechnology, and Biochemistry Volume 77, 2013 - Issue 7
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Original Articles

Dilatometric Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour

Ayako HASEGAWADivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
,
Takenobu OGAWADivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
&
Shuji ADACHIDivision of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
Pages 1565-1568 | Received 02 Apr 2013, Accepted 22 Apr 2013, Published online: 22 May 2014

Citations (6)

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Read on this site (2)

Takenobu Ogawa & Shuji Adachi. (2017) Drying and rehydration of pasta. Drying Technology 35:16, pages 1919-1949.
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Shuji Adachi. (2015) Engineering aspects of rate-related processes in food manufacturing. Bioscience, Biotechnology, and Biochemistry 79:4, pages 517-531.
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Articles from other publishers (4)

Takenobu Ogawa. (2023) Elucidation of the mechanism by which the internal structure of food controls the quality. Bioscience, Biotechnology, and Biochemistry.
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Takenobu Ogawa & Shuji Adachi. 2023. Drying Technology in Food Processing. Drying Technology in Food Processing 629 650 .
Takenobu OGAWA. (2020) Drying and Rehydration Kinetics of Noodles麺の乾燥および吸水動力学. Japan Journal of Food Engineering 21:1, pages 25-36.
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Lei Wang, Fayin Ye, Sheng Li, Fubin Wei, Yang Wang & Guohua Zhao. (2017) Effects of oat β -glucan incorporation on the gelatinization, flowability and moisture sorption of wheat flour. Powder Technology 315, pages 430-437.
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