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Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat
Moisture adsorption isotherms of beta-glucan rich composite flour biscuits were determined at 28, 37 and 45 °C. Experimental data were fitted to 12 mathematical models. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. Statistical testing of sorptio...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4554642/ https://ncbi.nlm.nih.gov/pubmed/26344964 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1658-2 |
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