Isothermal adsorption modelling of pupuru flour
The amount of moisture adsorbed by stored food products usually varies with temperature and relative humidity at a constant pressure. This research was carried out to determine the sorption isotherm behaviour of pupuru flour in the temperature and water activity (aw) ranges of 10−50 oC and 0.10−0.93...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001108472 |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 12 (2020), 2 ; str. 229-237 |
| Glavni autori: | Fadeyebi, Adeshina (Author), Alaba, Janet Oluwatoyin |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2020.12.2.11 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2020.12.2.11Croatian journal of food science and technology (Online)
Hrčak