Author： Oikonomou N. A. Krokida M. K.
Publisher： Taylor & Francis Ltd
ISSN： 1094-2912
Source： International Journal of Food Properties, Vol.14, Iss.1, 2011-01, pp. : 199-240
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Published data on water absorption index and water solubility index of food materials are selected from the literature and organized into a database. Useful information such as the characteristics of the database and the statistics of the included data are presented. Researchers report that the values of the latter properties are affected by extrusion process variables.
Related content
Access to resources
Recommend
By Athinarayanan Jegan Periasamy Vaiyapuri Alsaif Mohammed Al-Warthan Abdulrahman Alshatwi Ali
Cell Biology and Toxicology, Vol. 30, Iss. 2, 2014-04 ,pp. :
Diagnostic Innovation, Vol. 12, Iss. 6, 2003-05 ,pp. :
Diagnostic Innovation, Vol. 11, Iss. 4, 2002-01 ,pp. :