{"title":"四种理论等温线模型探讨糯米粉解水机理的比较研究","authors":"Hua Zhang, Yanhong Bai, Xuewei Zhao, Ruiqian Duan","doi":"10.3923/AJFT.2016.264.272","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7562,"journal":{"name":"American Journal of Food Technology","volume":"54 1","pages":"264-272"},"PeriodicalIF":0.0000,"publicationDate":"2016-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Probing Water Desorption Mechanism of Glutinous Rice Flour with Four Theoretical Isotherm Models: A Comparative Study\",\"authors\":\"Hua Zhang, Yanhong Bai, Xuewei Zhao, Ruiqian Duan\",\"doi\":\"10.3923/AJFT.2016.264.272\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7562,\"journal\":{\"name\":\"American Journal of Food Technology\",\"volume\":\"54 1\",\"pages\":\"264-272\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-10-15\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Food Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3923/AJFT.2016.264.272\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3923/AJFT.2016.264.272","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1