THERMAL-DIFFUSIVITY AND CONDUCTIVITY OF DEFATTED SOY FLOUR

被引：0
|
作者：
WALLAPAPAN, K
SWEAT, VE
ARCE, JA
DAHM, PF
机构：
[1] TEXAS A&M UNIV,DEPT AGR ENGN,COLLEGE STN,TX 77843
[2] TEXAS A&M UNIV,INST STAT,COLLEGE STN,TX 77843
来源：
TRANSACTIONS OF THE ASAE | 1984年 / 27卷 / 05期
关键词：
D O I：
暂无
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
引用
收藏
页码：1610 / 1613
页数：4
相关论文
共 50 条
  • [41] AN INSTRUMENT FOR RAPID-DETERMINATION OF THERMAL-CONDUCTIVITY AND THERMAL-DIFFUSIVITY OF LIQUIDS
    SONG, YW
    YU, JL
    KEXUE TONGBAO, 1984, 29 (07): : 974 - 977
  • [42] TECHNIQUE FOR MEASURING THERMAL-DIFFUSIVITY CONDUCTIVITY OF SMALL THERMAL-INSULATOR SPECIMENS
    MILLER, MS
    KOTLAR, AJ
    REVIEW OF SCIENTIFIC INSTRUMENTS, 1993, 64 (10): : 2954 - 2960
  • [43] STUDY OF THE THERMAL-DIFFUSIVITY AND THERMAL-CONDUCTIVITY OF ZIRCONATE, URANATE AND CERATE OF STRONTIUM
    MURTI, PS
    KRISHNAIAH, MV
    MATERIALS LETTERS, 1991, 11 (1-2) : 63 - 66
  • [44] THERMAL-DIFFUSIVITY AND THERMAL-CONDUCTIVITY STUDIES ON EUROPIUM, GADOLINIUM AND LANTHANUM PYROHAFNATES
    KRISHNAIAH, MV
    MURTI, PS
    MATHEWS, CK
    THERMOCHIMICA ACTA, 1989, 140 : 103 - 107
  • [45] Functional characteristics of texturized defatted soy flour
    Rueda, J
    Kil-Chang, Y
    Martínez-Bustos, F
    AGROCIENCIA, 2004, 38 (01) : 63 - 73
  • [46] Characterization of defatted soy flour and elastomer composites
    Jong, L
    JOURNAL OF APPLIED POLYMER SCIENCE, 2005, 98 (01) : 353 - 361
  • [47] Effect of defatted soy flour on the quality of buns
    Indrani, D
    Savithri, GD
    Rao, GV
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1997, 34 (05): : 440 - 442
  • [48] Development of partially defatted soy flour and dhal
    Khetarpaul, N
    Grewal, RB
    Goyal, R
    Garg, R
    FOOD CHEMISTRY, 2004, 87 (03) : 355 - 359
  • [49] Characterization of defatted soy flour and elastomer composites
    Jong, L. (jongl@ncaur.usda.gov), 1600, John Wiley and Sons Inc. (98):
  • [50] Antioxidant Capabilities of Defatted Soy Flour Extracts
    Yue, Xiaohua
    Xu, Zhimin
    CHEMISTRY, TEXTURE, AND FLAVOR OF SOY, 2010, 1059 : 201 - 215
12345