Sorption isotherms of edible insect’s flours: mathematical modeling and hysteresis
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-06063-4.pdf
Reference42 articles.
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2. Al-Muhtaseb AH, McMinn WAM, Magee TRA (2004) Water sorption isotherms of starch powders: part 1: mathematical description of experimental data. J Food Eng 61(3):297–307. https://doi.org/10.1016/S0260-8774(03)00133-X
3. Azzollini D, Derossi A, Severini C (2016) Understanding the drying kinetic and hygroscopic behaviour of larvae of yellow mealworm (Tenebrio molitor) and the effects on their quality. J Insects Food Feed 2(4):233–243. https://doi.org/10.3920/JIFF2016.0001
4. Basu S, Shivhare US, Mujumdar AS (2006) Models for sorption isotherms for foods: a review. Drying Technol 24(8):917–930. https://doi.org/10.1080/07373930600775979
5. Bottle E, Espinosa-Ramírez J, Serna-Saldívar SO, Tejada-Ortigoza V (2024) Effect of full fat and defatted insect meals in breadmaking quality. LWT. https://doi.org/10.1016/j.lwt.2023.115602
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