Effect of drying methods on the sorption isotherms of plantain flour
The demand for plantain flour has increased in recent years due to its health benefits and industrial applications, however, there is dearth of information on the effect of drying methods on the sorption isotherm of plantain flour. In the present study, moisture sorption properties for unripe planta...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001064873 |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 2 ; str. 149-156 |
| Glavni autori: | Fadimu, Gbemisola Jamiu (Author), Sanni, Lateef Oladimeji, Adebowale, Abdul-Razaq Adesola, Sobukola, Olajide Paul, Abdulsalam-Saghir, Petral Bola, Rasaq, Semiu Abolore, Adenekan, Monilola Kudirat |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.2.01 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2019.11.2.01Croatian journal of food science and technology (Online)
Hrčak