Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions
Barbora Lapčíková, Lubomir Lapčík, Tomáš Valenta, Petr Majar, Kristýna Ondroušková
Topics & Concepts
Thermal diffusivityAbsorption of waterRheologySolubilityParticle sizeChemistryAqueous solutionEnthalpy of fusionEnthalpyWater contentBlack riceMaterials scienceFood scienceChemical engineeringThermodynamicsComposite materialOrganic chemistryRaw materialPhysical chemistryMelting pointPhysicsGeotechnical engineeringEngineeringFood composition and propertiesPolysaccharides Composition and ApplicationsFreezing and Crystallization Processes