Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Relationship Between Water Activity And Texture Of Roasted And Salted Cashew Kernel|
|Abstract:||Textural tests were carried out in roasted and salted cashew kernel to determine the relationship between water activity and texture. Moisture sorption isotherm was obtained. Textural tests suggested that as water activity increased, more energy was absorbed during tests, until a maximum point. From this maximum point to higher water activities, the energy decreased.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.