Načítá se...
Thermodynamic models for water sorption by garlic
Moisture sorption characteristics of garlic grown in Punjab region of India were evaluated at 20–60(0) C and water activity of 0.2–0.9. The samples were equilibrated using aqueous glycerol solution. Equilibrium moisture content of garlic decreased with an increase in temperature at constant water ac...
Uloženo v:
| Hlavní autoři: | , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer-Verlag
2010
|
| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551114/ https://ncbi.nlm.nih.gov/pubmed/23572794 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0144-8 |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!
|