Hysteresis Phenomena of Moisture Sorption Isotherm in Amylose, Amylopectin, Protein, and Cellulose
Hysteresis phenomena of four basic food compounds (amylose, amylopectin, casein, and cellulose) were studied after 9 days equilibration in descicators at 28oC. Adsorption experiments started from 2% moisture content and desorption from wetted samples with excessive moisture. In starch and protein, t...
Guardado en:
| Autores principales: | , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| Colección: | Jurnal Teknologi dan Industri Pangan |
| Materias: | |
| Acceso en línea: | https://journal.ipb.ac.id/jtip/article/view/651 |
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