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Thermodynamic properties of moisture sorption in cassava flour

Thermodynamic adsorption properties (differential enthalpy and entropy, spreading pressure and net integral enthalpy and entropy) of cassava flour were determined at 25, 30 and 35°C to provide information about the water and energy requirements for the sorption process. The Guggenheim–Anderson–de Bo...

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Vydáno v:Dyna
Hlavní autor: Alfredo A. Ayala-Aponte
Médium: Artigo
Jazyk:Inglês
Vydáno: Universidad Nacional de Colombia 2016
Témata:
On-line přístup:https://www.redalyc.org/articulo.oa?id=49645986018
https://www.redalyc.org/journal/496/49645986018/
https://www.redalyc.org/journal/496/49645986018/html/
https://www.redalyc.org/journal/496/49645986018/49645986018.epub
https://www.redalyc.org/journal/496/49645986018/movil
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