Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico
Water uptake of legumes during soaking affects subsequent processing operations and the finished product quality. Therefore, the modeling of water transfer in seeds during soaking is very important. In this work, kinetics of water absorption for Azufrado, Peruano bola, Mayacoba, and Canario bean var...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | Online |
| 语言: | spa |
| 出版: |
Universidad Autónoma de Tamaulipas
2016
|
| 在线阅读: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/542 |
| 标签: |
添加标签
没有标签, 成为第一个标记此记录!
|
