THERMODYNAMIC PROPERTIES OF THE WATER ADSORPTION PROCESS IN BARU FLOURS
ABSTRACT Baru almonds and their byproducts have gained popularity in the population diet because of their high nutritional values. Despite this, there is limited information on how to store their flours properly, particularly their whole and partially defatted flours. Thus, this study aimed to use t...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Engenharia Agrícola
2022-05-01
|
| Series: | Engenharia Agrícola |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162022000200208&tlng=en |