Hygroscopic behaviour of cassava flour from dry and water groups

Hygroscopic behaviour of cassava flour from dry and water groups

Cassava flour from dry and water groups are important starch products widely consumed in the Amazonian region of Brazil. In this study, the moisture sorption isotherms of cassava flour from dry and water groups were obtained in the water activity (aw) range from 0.09 to 0.94 (dry group) and 0.07 to...

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Bibliographic Details
Main Authors: Renan Campos Chisté, Jonnahta Monteiro Cardoso, Diego Aires da Silva, Rosinelson da Silva Pena
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2015-08-01
Series:Ciência Rural
Subjects:
Manihot esculenta
isotermas de sorção
modelos matemáticos
produto amiláceo
atividade de água.
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000801515&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782015000801515&lng=en&tlng=en

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