Caricamento...
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...
Salvato in:
| Autori principali: | , , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer-Verlag
2010
|
| Soggetti: | |
| Accesso online: | 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 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne! !
|