2Labuza T.P.Water binding of humectants//Water Properties in food[M],edited by.D.Simatos & J.L.Multon.Martinus Nijhoff Publishers,Dordrecht/Boston/Lancaster,NATO ASI Series.1985:425-445
3Norman N.Potter and Joseph H.Hotchkiss著,王璋,等译,食品科学(第五版)[M].北京:中国轻工业出版社,2001:103-120,215-220
5Multon J.L.Interactions between water and the constitutions of grains,seeds and by-products//Preservation and Storage of Grains,Seeds and their By-products(Multon J.L.ed.)[M].Lavoissier Publishing Co.,New York.1988:89-159
6Duggal A L,Muir W.E,Brooker D.B.Sorption equilibrium moisture content of wheat kernels and chaff[J].Transactions of ASAE,1982,25(4):1086-1090
7Boente G.H.,H.L.Gonzhlez.E.Martinez.Sorption isotherms of corn-study of mathematical models[J].Journal of Food Engineering,1996(29):115-128
8Toeh H.M.,S.J.Schmdit,G.A.Day,et al.Investigation of cornmeal components using dynamic vapor sorption and differential scanning calorimetry[J].Journal of Food Science.2001,66(3):434-440
