Northern Thailand's underutilized crop flours were examined for morphology, chemical
composition, thermal, and techno-functional properties to broaden carbohydrate sources …

The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF)
alternative is presented in this study. Locally available Sabri banana peel was dried into a …

Moisture sorption isotherms and thermodynamic properties of Camellia oleifera seeds as
influenced by oil content were investigated. Moisture desorption and adsorption isotherms of …

This research was aimed to evaluate quality and safety of five formulations of gnocchi,
namely, traditional, tomatobasil, pumpkin, spinach, with cauliflower pieces, and stuffed with …

The moisture adsorption behavior is a fundamental knowledge in the processing and
storage of food materials. In this paper, the experimental adsorption behavior of wheat, rice …

An understanding of the kinetics of water vapour sorption allows for the prediction of the
stability of food in the management of transport and storage processes, it also facilitates the …

The study predicted the behaviour of enriched white maize ogi during storage at different
temperature and; evaluate thermodynamic functions and fitness of experimental data into …

Background The study of sorption isotherm is the most important for prediction of shelf life,
selection of packaging materials, drying characteristics, etc., of any food and agricultural …

The current scientific research investigates the sorption characteristics of flour mixtures
enriched with apple pomace with different percentage ratios between the basic wheat flour …

The current scientific research investigates the sorption characteristics of flour mixtures
enriched with apple pomace with different percentage ratios between the basic wheat flour …