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 Author(s): BARRETO, A. G.; SOBRAL, L. DE A.; GUERRA, A. F.; NOGUEIRA, R. I.; GODOY, R. C. B. de; FREITAS, S. P. In this work moisture sorption isotherms and shelf life of pinhão flour were evaluated at 20 ±1 °C using static gravimetric methods in an aw range of 0.011 to 1.0. Pinhão endosperm, after convective d... ... |
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