Application of the Hsu model to soybean grain hydration
A comparative analysis of the theoretical-experimental study, developed by Hsu on the hydration of Amsoy 71 soybean grain, was performed through several soaking experiments using CD 202 soybean at 10, 20, 30, 40, and 50 °C, measuring moisture content over time. The results showed that CD 202 soybe...
Shranjeno v:
| izdano v: | Ciência e Tecnologia de Alimentos |
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| Principais autores: | , , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Teme: | |
| Online dostop: | https://www.redalyc.org/articulo.oa?id=395940099003 |
| Oznake: |
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