Drying kinetics and thermodynamic properties of ‘baru’ almond flours

Autor: Niedja M. C. Alves, Thiago A. Arruda-Silva, Silmara B. dos Santos, Nahyara B. C. Galle, Ivan D. F. Silva, Maria I. P. da Silva

Publikováno v: Revista Brasileira de Engenharia Agrícola e Ambiental, Volume: 25, Issue: 1, Pages: 30-36, Published: 30 NOV 2020
Revista Brasileira de Engenharia Agrícola e Ambiental-Agriambi, Vol 25, Iss 1, Pp 30-36 (2020)
Revista Brasileira de Engenharia Agrícola e Ambiental v.25 n.1 2021
Revista Brasileira de Engenharia Agrícola e Ambiental
Universidade Federal de Campina Grande (UFCG)
instacron:UFCG

The consumption of flour and oil of ‘baru’ (Dipteryx alata Vogel) has increased due to its nutritional characteristics; however, there are few studies on the processing of the flour of this almond. The aim of this research was to study the drying

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0200580673b59acac98b2713eeeac67a
https://doi.org/10.1590/1807-1929/agriambi.v25n1p30-36