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...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2022
|
| Materias: | |
| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaiart?codigo=8765907 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Sea el primero en dejar un comentario!