THERMODYNAMIC ANALYSIS OF WHEAT GLUTEN ON THE BASIS OF ITS HYGROSCOPIC PROPERTIES
For wet thermolabile materials, which include wheat gluten, the static balance between the product and the environment, occurs under the condition that the state of the "wet body - gas" does not change over time under the influence of various internal factors. At this equilibrium, the amou...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-08-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/18 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|