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Maximal water uptake and diffusivity were determined from experimental soaking curves using analytical solution of the second Fick’s law in four barley samples displaying distinct hydrolytic activities during malting. Water diffusivities in the whole grains, were found to vary between 5.28 and 7.61×10 −12 m 2 /s, whereas those of the endosperms were 5–7-fold higher, ranging between...