Thermodynamic properties of water sorption in lulo pulp encapsulated powder
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Date
Advisor
Coadvisor
Graduate program
Undergraduate course
Journal Title
Journal ISSN
Volume Title
Publisher
Soc Brasileira Ciência Tecnologia Alimentos
Type
Article
Access right
Acesso aberto
Abstract
Description
Keywords
Water activity, heat of sorption, Arabic gum, isotherm, lulo, Maltodextrin
Language
Spanish
Citation
Ciência e Tecnologia de Alimentos. Campinas: Soc Brasileira Ciência Tecnologia Alimentos, v. 29, n. 4, p. 911-918, 2009.
