TY - JOUR 
AU - Rodríguez-Bernal, J.M.
AU - Flores-Andrade, E.
AU - Lizarazo-Morales, C.
AU - Bonilla, E.
AU - Pascual-Pineda, L.A.
AU - Gutierréz-López, G.
AU - Quintanilla Carvajal, María Ximena
PY - 2015
SN - 09603085
UR - http://hdl.handle.net/10818/27965
AB - Sorption mechanisms of borojo pulp (BPP), three borojo phases (liquid phase (LP), medium phase (MP) and solid phase (SP)), gum arabic (GA), and a mixture of these (BP) produced by freeze-drying were interpreted through adsorption isotherms. The...
LA - eng
PB - Food and Bioproducts Processing
KW - Borojo
KW - Adsorption isotherm
KW - Thermodynamic properties
KW - Water activity
KW - Moisture content
KW - Powders
KW - Borojo
KW - Adsorption isotherm
KW - Thermodynamic properties
KW - Water activity
KW - Moisture content
KW - Powders
TI - Moisture adsorption isotherms of the borojo fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders
DO - https://doi.org/10.1016/j.fbp.2015.03.004
ER -