Water Adsorption Isotherms of Amaranth (<i>Amaranthus caudatus</i>) Flour

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Water Adsorption Isotherms of Amaranth (Amaranthus caudatus) Flour"
written by J. Gabriela Peña Balderrama, Sergio C. Carballo Cadima,
published by Food and Nutrition Sciences, Vol.5 No.2, 2014

has been cited by the following article(s):

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[1]	Efecto de la temperatura en el valor de monocapa de harina de camote (Ipomoea batata L.) variedad amarilla mediante la isoterma de GAB
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[2]	Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization
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[3]	Selected Applications of Water Activity Management in the Food Industry
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[4]	Moisture Sorption Behavior and Shelf Life Prediction of Teff Seed and Flour
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[5]	Effect of Packaging and Storage Conditions on Quality Attributes of Amaranth Sorghum Grains Complementary Flour
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[6]	Obtención de una mezcla alimenticia a partir de Quinua (Chenopodium quinoa) y Kiwicha (Amaranthus caudatus) extruidas, y Tarwi (Lupinus mutabilis)
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[7]	Moisture sorption isotherm and shelf life prediction of complementary food based on amaranth–sorghum grains
	Journal of Food Science and Technology, 2019

[8]	Shelf Life Prediction and Storage Stability of Deglet Nour Dates (Phoenix dactylifera L.): Microbiological and Organoleptic Properties
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[9]	Physical and chemical properties of powder produced from spray drying of inulin component extracted from Jerusalem artichoke tuber powder
	Drying Technology, 2018

[10]	PERILAKU ISOTERM SORPSI AIR DAN DAN PERUBAHAN FISIK KERUPUK TAPIOKA PADA SUHU PENYIMPANAN YANG BERBEDA.
	2017

[11]	PERILAKU ISOTERM SORPSI AIR DAN DAN PERUBAHAN FISIK KERUPUK TAPIOKA PADA SUHU PENYIMPANAN YANG BERBEDA
	Jurnal Teknologi dan Industri Pangan, 2017

[12]	FACULTAD DE INGENIERÍA ESCUELA PROFESIONAL DE INGENIERÍA AGROINDUSTRIAL
	2014

[13]	Condiciones de almacenamiento de dos variedades de granos de Kiwicha (Amaranthus caudatus) a través de modelos matemáticos de isotermas de adsorción
	2014

[14]	Condiciones de almacenamiento de dos variedades de granos de kiwicha (amaranthus caudatus) a través de modelos matemáticos de iscotermas de adsorción
	2014

[1]	Nutritional Composition, Functionality, and Processing Technologies for Amaranth Journal of Food Processing and Preservation, 2023 DOI:10.1155/2023/1753029

[2]	Water Activity in Foods 2020 DOI:10.1002/9781118765982.ch19

[3]	Water Activity in Foods 2020 DOI:10.1002/9781118765982.ch19

[4]	Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization LWT, 2020 DOI:10.1016/j.lwt.2020.109426

[5]	PERILAKU ISOTERM SORPSI AIR DAN DAN PERUBAHAN FISIK KERUPUK TAPIOKA PADA SUHU PENYIMPANAN YANG BERBEDA Jurnal Teknologi dan Industri Pangan, 2017 DOI:10.6066/jtip.2017.28.2.91

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