✦ LIBER ✦

Structural Relaxation During Drying and Rehydration of Food Materials—the Water Effect and the Origin of Hysteresis

✍ Scribed by Dominique Champion; Camille Loupiac; Denise Simatos; Peter Lillford; Philippe Cayot

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Hysteresis in magnetic materials: the ro

✍ G Bertotti; V Basso; C Beatrice; M LoBue; A Magni; P Tiberto 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 167 KB

Effect of pre-treatments on drying, rehy

✍ İbrahim Doymaz, Fergün Kocayigit 📂 Article 📅 2012 🏛 The Korean Society of Food Science and Technology 🌐 English ⚖ 413 KB

The effect of ghrelin on food and water

✍ E.G. Mietlicki; E.L. Nowak; D. Daniels 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 62 KB

Structural Relaxation of a Vitrified Hig

✍ Sartor, G.; Johari, G. P. 📂 Article 📅 1997 🏛 American Chemical Society 🌐 English ⚖ 40 KB

Effect of the Drying Method on the Water

✍ G. D. SARAVACOS 📂 Article 📅 1967 🏛 Institute of Food Technologists 🌐 English ⚖ 387 KB

THE EFFECT OF VARIOUS DRYING METHODS ON

✍ JOHNNIE H. WATTS; LOVIE K. BOOKER; WALTER G. WRIGHT; E. GERALDINE WILLIAMS 📂 Article 📅 1956 🏛 Institute of Food Technologists 🌐 English ⚖ 252 KB