Authors:SKM. Pothinathan, M. Muthukannan, N. Selvapalam, and S. Christopher Gnanaraj
time. This test is commonly used to know the durability property by absorbing and transmit water. Fig. 5 . shows the result of average watersorption based on water capillary at 5, 10, 15, 20 and 30 min after 28 days of water curing. It absorbs that
Authors:L. Červenka, S. Řezková, J. Hejdrychová, J. Královský, I. Brožková, M. Pejchalová, and J. Vytřasová
Riganakos, K.A. & Kontominas, M.G.
(1997): Study of watersorption of flours (wheat and soy) using hygrometric method: effect of relative humidity during heat treatment.
Z. Lebensm.-Unters. Forsch. A
Authors:Tímea Kaszab, Blanka Halasi, and Zoltan Kovacs
effect of sugar composition on the watersorption and softening properties of cookie, three types of sugar composition (sugar, sugar-trehalose, and sugar-sorbitol) were employed as an ingredient of cookie, and softening temperature of the cookie samples