Sorption Behavior of citric pectin films with glycerol and olive oil
The effect of glycerol and olive oil on water sorption isotherms of orange (FOP) and grapefruit (FGP) peel pectin films was studied. Additives decreased the equilibrium moisture content (X) and the extent of the observed hysteresis. Abrupt changes in the adsorption isotherms of the films were noted...
Gorde:
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| Beste egile batzuk: | , , , |
| Formatua: | Artículo |
| Hizkuntza: | en_US |
| Argitaratua: |
2019
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| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n2/Hernandez http://rmiq.org/ojs311/index.php/rmiq/article/view/209 |
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