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Moisture sorption characteristics of wadi, a legume-based traditional condiment
Moisture sorption characteristics of wadi, a condiment in the Indian Subcontinent, were investigated at temperature of 15–45 °C and water activities (a(w)) of 0.11–0.97. The sorption isotherms were sigmoidal. Nine different mathematical models were found to effectively describe the moisture sorption...
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| Główni autorzy: | , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2011
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3907659/ https://ncbi.nlm.nih.gov/pubmed/24493887 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0491-0 |
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