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...

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發表在:	Ciência e Tecnologia de Alimentos
Principais autores:	Mônica Ronobo COUTINHO, Wagner André dos Santos CONCEIÇÃO, Paulo Roberto PARAÍSO, Cid Marcos Gonçalves ANDRADE, Edilson Sadayuki OMOTO, Regina Maria Matos JORGE, Rubens MACIEL FILHO, Luiz Mario de Matos JORGE
格式:	Artigo
語言:	Inglês
出版:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
主題:	Agrociencias
在線閱讀:	https://www.redalyc.org/articulo.oa?id=395940099003
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