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Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)

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Dettagli Bibliografici
Autore principale:	Lucídio MOLINA FILHO
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Soggetti:	Agrociencias pumpkin Blanching GAB model isosteric heat desorption isotherms
Accesso online:	Acceder al recurso
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