SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Home > Archive>Volume 22, Issue 6, 2014 >100-105
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Progress in equilibrium moisture contents of paddy and its products
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    Abstract:

    The mensuration for equilibrium moisture contents of paddy and its products, the hygroscopic equilibrium time, the isotherm fitting equation, and the factors influencing the equilibrium moisture content data were summarized, which was useful for the analysis of hydroscopic property of hybrid rice, transgenic rice and local characteristics rice.

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  • Online: December 29,2014
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