A Comparison of the Sorption Properties of Selected High-fiber Preparations from Cereal Bran, Vegetables, and Root Plants in the Context of Their Functional Properties
This study aimed to compare the sorption properties of four dietary fiber preparations made of cereals (wheat and oats), vegetables (carrot), and root plants (potato). The sorption isotherm was determined using the standard static-desiccator method. The initial experimental results were compared...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Indonesia
2021-07-01
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| Series: | International Journal of Technology |
| Subjects: | |
| Online Access: | https://ijtech.eng.ui.ac.id/article/view/4726 |