Effect of particle size and temperature on the hygroscopic behaviour of cassava flour from dry group and storage time estimation
Author:
Affiliation:
1. Post Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
2. Faculty of Food Engineering, Institute of Technology, Federal University of Pará – UFPA, Belém, Brazil
Funder
Conselho Nacional de Desenvolvimento Cientifico e Tecnologico
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1717635
Reference35 articles.
1. SORPTION ISOTHERMS AND THERMODYNAMIC PROPERTIES OF POWDERED MILK
2. Modelling the effect of temperature on the water sorption isotherms of chitosan films
3. Álvares, V. S. (2014). Manual de classificação de farinha de mandioca (pp. 28). Brasília, DF: Embrapa.
4. Estabilidade de farinha de batata-doce biofortificada
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