Water vapour sorption behaviour of original and defatted wheat gluten.

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	519-526
Journal	International Journal of Food Science and Technology
Volume	31
DOIs	https://doi.org/10.1046/j.1365-2621.1996.00365.x
Publication status	Published - 1996

Keywords

@article{5e8d2f0c0d634874ae2f7534d9c7071f,

title = "Water vapour sorption behaviour of original and defatted wheat gluten.",

keywords = "GAB isotherm equation, Heat of adsorption, Non-polar and polar lipids, Sorption isotherms, Wheat cultivars",

author = "\{de Jong\}, G.I.W. and \{van den Berg\}, C. and J.J. Kokelaar",

year = "1996",

doi = "10.1046/j.1365-2621.1996.00365.x",

language = "English",

volume = "31",

pages = "519--526",

journal = "International Journal of Food Science and Technology",

issn = "0950-5423",

publisher = "Oxford University Press",

}

TY - JOUR

T1 - Water vapour sorption behaviour of original and defatted wheat gluten.

AU - de Jong, G.I.W.

AU - van den Berg, C.

AU - Kokelaar, J.J.

PY - 1996

Y1 - 1996

KW - GAB isotherm equation

KW - Heat of adsorption

KW - Non-polar and polar lipids

KW - Sorption isotherms

KW - Wheat cultivars

U2 - 10.1046/j.1365-2621.1996.00365.x

DO - 10.1046/j.1365-2621.1996.00365.x

M3 - Article

SN - 0950-5423

VL - 31

SP - 519

EP - 526

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -