2010
DOI: 10.1016/j.jfoodeng.2009.07.009
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Relationship between monolayer and multilayer water contents, and involvement in gelatinization of baked starch products

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Cited by 12 publications
(10 citation statements)
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“…Five-gram sample of starch product was stored in the sample chamber equilibrated at a given relative humidity (RH, %) with a saturated aqueous salt solution at 30°C for 2 weeks (Greenspan, 1977;Sato et al, 2010). To prevent from growing of microorganisms, the treatment of 70% ethanol have done on the chamber before this gravimetric technique.…”
Section: Water Sorption Isotherm Using a Gravimetric Techniquementioning
confidence: 99%
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“…Five-gram sample of starch product was stored in the sample chamber equilibrated at a given relative humidity (RH, %) with a saturated aqueous salt solution at 30°C for 2 weeks (Greenspan, 1977;Sato et al, 2010). To prevent from growing of microorganisms, the treatment of 70% ethanol have done on the chamber before this gravimetric technique.…”
Section: Water Sorption Isotherm Using a Gravimetric Techniquementioning
confidence: 99%
“…(1) (Mok and Hettiarachchy, 1990;Sato and Noguchi, 1993b;Sato et al, 2010). This equation represents Hailwood and Horrobin formula (Hailwood and Horrobin, 1946):…”
Section: C and Mc Calculated Using The Gab Equationmentioning
confidence: 99%
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