Loading...
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...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Springer India
2011
|
| Subjects: | |
| Online Access: | 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 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|