Comparison of water vapour sorption by sugar beet root components

The purpose of the present study is to verify if the water sorption isotherms of raw sugar beet root could be predicted from knowledge of sorption behaviour of its main components, namely sucrose and the water insoluble fraction. For this purpose, a study of water sorption in amorphous sucrose at 35...

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Detalles Bibliográficos
Autores principales:	IGLESIAS, H.A., CHIRIFE, J., LOMBARDI, J.L.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09505423_v10_n4_p385_IGLESIAS
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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