Moisture sorption characteristics of full fat and defatted pistachio kernel flour
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DOI: 10.25165/ijabe.v10i3.2838
Abstract: Abstract: The sorption isotherms of full-fat (FPKF), partially defatted (PDPKF), and totally defatted (TDPKF) pistachio kernel flour were performed in the range of water activity (aw) from 0.113 to 0.859 at 15°C, 25°C and 35°C,… read more here.
Keywords: moisture; kernel flour; sorption; moisture content ... See more keywords