HIGHLIGHTS
- who: J. Gabriela Peu00f1a Balderrama and Sergio C. Carballo Cadima from the Center for Food and Natural Products, Faculty of Science and Technology, San Simon University, Cochabamba, Bolivia have published the Article: Water Adsorption Isotherms of Amaranth (Amaranthus caudatus) Flour, in the Journal: (JOURNAL)
- what: In this context the aim of this study was to determine the moisture adsorption isotherms of amaranth flour at 15u02daC 25u02daC and 35u02daC in a range of water activity from 0.1 to 0.9.
- how: The alternative experimental method for measuring adsorption isotherms the authors used has . . .
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