Work

Improvement of the molecular thermodynamic isothermal adsorption model based on the isothermal adsorption of moisture in wheat flour

Year: 2024

Type: article

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.13652/j.spjx.1003.5788.2024.80053

Authors: ZHAO Xuewei, YANG Yi, WEI Xiaoxiao, WANG Hongwei, ZHANG Hua

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W6941626798

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