Wird geladen...
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...
Gespeichert in:
| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2014
|
| Schlagworte: | |
| Online Zugang: | 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 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|