Water adsorption isotherms and thermodynamic properties of germinated pumpkin seeds flours

Water adsorption isotherms and thermodynamic properties of germinated pumpkin seeds flours

ABSTRACT The use of residues resulting from the processing of agricultural products is an widely studied topic, which is justified by the need to reduce costs and by the search for productive sustainability, which has as one of its principles the full use production, reducing waste and therefore inc...

Full description

Bibliographic Details
Main Authors: Maria Suiane de Moraes, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Joana D’arc Paz de Matos, Luís Paulo Firmino Romão da Silva, Francislaine Suelia dos Santos, Semirames do Nascimento Silva, Adolfo Pinheiro de Oliveira
Format: Article
Language:English
Published: Universidade Federal do Ceará 2023-12-01
Series:Revista Ciência Agronômica
Subjects:
Integral isosteric heat
Cucurbits
Hygroscopic balance
Diff erential entropy
Gibbs fre energy
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902024000100418&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902024000100418&lng=en&tlng=en

Similar Items