Caking phenomena and physical parameters of amorphous inulin related to adsorption and desorption isotherms.

Ronkart, Sébastien; Paquot, Michel; Fougnies; Van Herck, Jean-Claude; Deroanne, Claude; Norberg, Bernadette; Wouters, J.; Blecker, Christophe

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Caking phenomena and physical parameters of amorphous inulin related to adsorption and desorption isotherms.

Ronkart, Sébastien; Paquot, Michel; Fougnies et al.

2006 • Fourth international Workshop on Water in Food

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Disciplines :

Food science

Author, co-author :

Ronkart, Sébastien

Paquot, Michel ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Fougnies

Van Herck, Jean-Claude

Deroanne, Claude; Faculté Universitaire des Sciences Agronomiques de Gembloux - FUSAGx > Unité de Technologie des industries agro-alimentaires

Norberg, Bernadette; Facultés Universitaires Notre-Dame de la Paix - Namur - FUNDP

Wouters, J.

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Technologie des industries agro-alimentaires

Language :

English

Title :

Caking phenomena and physical parameters of amorphous inulin related to adsorption and desorption isotherms.

Publication date :

March 2006

Event name :

Fourth international Workshop on Water in Food

Event place :

Bruxelles, Belgium

Event date :

du 27 mars au 28 mars 2006

Audience :

International

Available on ORBi :

since 10 May 2012

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