Evaluation of sorption isotherms in snacks with pregelatinized cassava
Sorption characteristics are studied for their influence on the storage stability of dehydrated products and their effect on the diffusion of water vapor. In the present work, were analyzed the adsorption curves of snacks with and without the substitution of wheat flour for dehydrated cassava puree...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
2022
|
| Subjects: | |
| Online Access: | https://dialnet.unirioja.es/servlet/oaiart?codigo=8765907 |
| Tags: |
No Tags, Be the first to tag this record!
|