Sorption characteristics of flour mixtures enriched with grape seeds flour of Bulgarian and French raw materials
The aim of the present scientific research is to study the moisture sorption characteristics of flour mixtures of Bulgarian and French origin. The mixtures are enriched with grape seeds flour in its being an enological residue. Equilibrium moisture content are determined at three different temperatu...
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| Format: | Article |
| Language: | Bulgarian |
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University of Zagreb, Faculty of Agriculture
2020-09-01
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| Series: | Journal of Central European Agriculture |
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| Online Access: | https://jcea.agr.hr/articles/773096_Sorption_characteristics_of_flour_mixtures_enriched_with_grape_seeds_flour_of_Bulgarian_and_French_raw_materials_en.pdf |