Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/10636| Title: | Equilibrium Moisture Characteristics of Dehydrated Food Constituents as Studied by a Modified Inverse Gas-Chromatographic Method |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | potato starch,egg albumin,wheat gluten,computerized inverse gas chromatography,sorption isotherms,isotherm model equations,water sorption isotherms,equations,behavior,starch |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/10636 |
| ISSN: | 0022-5142 |
| Link: | <Go to ISI>://A1994NK96500014 http://onlinelibrary.wiley.com/store/10.1002/jsfa.2740650115/asset/2740650115_ftp.pdf?v=1&t=hmx4710t&s=2837a4e906548d9efaba953b6a6a08744be0a0fc |
| Publisher: | Wiley-Blackwell |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Lagoudaki-1994-Equilibrium Moisture.pdf | 708.06 kB | Adobe PDF | View/Open Request a copy |
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