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The Sorption Isotherm of Pretreated Breadfruit Starch Flour · Peerford

Article · Journal · 2024

The Sorption Isotherm of Pretreated Breadfruit Starch Flour

Waliu Adewale Adebayo, S. O. Andero, R. O. Bankole

Journal of Food and Agriculture

Open access · Diamond

Read it 10.4038/jfa.v17i1.5315

Citations: 0from other works
Field-weighted impact: 0.001.00 is the world average for its field and year
Among its field: 8th percentileby citations, against works of its field and year
Authors: 3from 1 institution

Authors

3 authors

Waliu Adewale AdebayoFirst authorCorresponding
- Obafemi Awolowo University (NG)
as printed: W. A. Adebayo
S. O. Andero
- Obafemi Awolowo University (NG)
R. O. BankoleSenior author
- Obafemi Awolowo University (NG)

Development goals

12Responsible consumption and production

Country

Nigeria

Fields

A work can sit in several, each with a score

Freezing and Crystallization ProcessesTopic
Food Quality and Safety StudiesTopic