Effect of particle size and temperature on the hygroscopic behaviour of cassava flour from dry group and storage time estimation
The cassava flour from dry group is marketed and consumed under three different particle sizes (coarse, medium and fine), mostly in the North and Northeast regions of Brazil. Thus, as a contribution to the packaging, storage and handling of this type of flour, moisture sorption isotherms were made a...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2020.1717635 |