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Type: Artigo de periódico
Title: Relationship Between Water Activity And Texture Of Roasted And Salted Cashew Kernel
Author: Lima J.R.
Campos S.D.S.
Goncalves L.A.G.
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.
Rights: fechado
Identifier DOI: 
Date Issue: 2000
Appears in Collections:Unicamp - Artigos e Outros Documentos

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