Sorption Thermodynamics of Soursop Powders Obtained by Different Dehydration Technologies / Termodinámica de Sorción de Polvos de Guanabana Obtenidos por Diferentes Tecnologías de Deshidratación
<div>The soursop (Annona muricata L.) is a perishable</div><div>tropical fruit with high nutritional value. The aim of this work</div><div>was to evaluate the sorption thermodynamics of soursop powders</div><div>with maltodextrin (MD), obtained by different...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia, Sede Medellín
2013-12-01
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| Series: | Revista Facultad Nacional de Agronomía Medellín |
| Subjects: | |
| Online Access: | http://www.revistas.unal.edu.co/index.php/refame/article/view/41226 |