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...
Tallennettuna:
| Julkaisussa: | Ciência e Tecnologia de Alimentos |
|---|---|
| Päätekijät: | , , , , , , , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
|
| Aiheet: | |
| Linkit: | https://www.redalyc.org/articulo.oa?id=395940099003 |
| Tagit: |
Ei tageja, Lisää ensimmäinen tagi!
|