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pro vyhledávání: '"Tarcila Alcarraz-Alfaro"'
Autor:
David Choque-Quispe, Betsy S. Ramos-Pacheco, Yudith Choque-Quispe, Rolando F. Aguilar-Salazar, Antonieta Mojo-Quisani, Miriam Calla-Florez, Aydeé M. Solano-Reynoso, Miluska M. Zamalloa-Puma, Ybar G. Palomino-Malpartida, Tarcila Alcarraz-Alfaro, Alan Zamalloa-Puma
Publikováno v:
Foods, Vol 11, Iss 6, p 828 (2022)
Adsorption isotherms provide insight into the thermodynamic properties governed by food storage conditions. Adsorption isotherms of purple corn of the Canteño variety were evaluated at 18, 25, and 30 °C, for the equilibrium relative humidity (ERH)
Externí odkaz:
https://doaj.org/article/8ffa954f2a3341bab749a02278a3e500
