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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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| 出版年: | Dyna |
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| 第一著者: | |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidad Nacional de Colombia
2016
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| 主題: | |
| オンライン･アクセス: | 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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