Sorption characteristics of full-fatted grape seeds flour of Bulgarian origin
We were experimentally obtained the sorption characteristics of full-fatted grape seeds flour (FGSF) of different grape varieties locally grown in Bulgaria. The scientific research was investigated at temperature - 10 °C, 25 °C and 40 °C and water activity within the range from 11% to 90%. We were s...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154320300077 |