Evaluation of sorption isotherms in snacks with pregelatinized cassava
Sorption characteristics are studied for their influence on the storage stability of dehydrated products and their effect on water vapour diffusion. In the present work, the adsorption curves of snacks with and without substitution of wheat flour by dehydrated cassava puree (PDM) were analysed using...
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| Publicado no: | Revista de Ciencia y Tecnología |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad Nacional de Misiones
2022
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=382679632004 https://www.redalyc.org/journal/3826/382679632004/ https://www.redalyc.org/journal/3826/382679632004/html/ https://www.redalyc.org/journal/3826/382679632004/382679632004.epub https://www.redalyc.org/journal/3826/382679632004/movil |
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