Art
J-GLOBAL ID：200902179127193845   Reference number：01A0664965

A new non-Fickian diffusion model for water migration in starchy food during cooking.

加熱中の澱粉質食品における水分移動を表す新しい非Fickian拡散モデル
Author (4)：
WATANABE H

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(Tokyo Univ. Fisheries, Tokyo, JPN)

About Tokyo Univ. Fisheries, Tokyo, JPN

, 
FUKUOKA M

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(Tokyo Univ. Fisheries, Tokyo, JPN)

About Tokyo Univ. Fisheries, Tokyo, JPN

, 
TOMIYA A

About TOMIYA A

(Tokyo Univ. Fisheries, Tokyo, JPN)

About Tokyo Univ. Fisheries, Tokyo, JPN

, 
MIHORI T

About MIHORI T

(Tokyo Univ. Fisheries, Tokyo, JPN)

About Tokyo Univ. Fisheries, Tokyo, JPN


Material：
Journal of Food Engineering  (J Food Eng)

About Journal of Food Engineering


Volume： 49  Issue： 1  Page： 1-6  Publication year： Jul. 2001 
JST Material Number： C0838B  ISSN： 0260-8774  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
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*rice

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,...
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General 
(FJ04010T)

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Terms in the title (3)：
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澱粉質食品

About 澱粉質食品

, 
水分移動

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, 
拡散モデル

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