• No results found

Moisture Adsorption and Thermodynamic Properties of Sorghum-Based Complementary Foods

N/A
N/A
Protected

Academic year: 2020

Share "Moisture Adsorption and Thermodynamic Properties of Sorghum-Based Complementary Foods"

Copied!
8
0
0

Loading.... (view fulltext now)

Full text

Loading

Figure

Table 1. Formulation of Blends.
Table 2. GAB Adsorption Enthalpy (kJ/mol) of Sorghum-based Complementary Foods.
Figure 2. Evaluation of isosteric heat of sorption of sorghum-based complementary foods

References

Related documents

In order to verify the occurrence of identical bifidobac- terial strains in the microbiota of an infant ’ s fecal sample and in that of the corresponding milk and/or fecal sam- ple

Using different learning rates we can see that the RNN with LeakyLP cells in the both lowest layers and the LSTM cells in the top layer can significantly improve the performance..

opposite-face drilling was employed (Pendergast 1979:Fig. Perforations of this type permitted extraction of a core that could be sliced into.. small discs to be perforated

additional material: A proof of the budget bound (3.5) for the gain version of MEG; an extension of the lower bound on the regret of GD (Theorem 4.1) to the case of small budgets;

The in vitro dissolution studies had shown that the complexes containing pioglitazone hydrochloride: β cyclodextrin in 1:10 ratio had shown better enhancement in dissolution rate

The variation in the surface roughness was obtained from experimental work as shown in Fig. This photograph is the correlation among mathematical values in

conditions. Additionally, the differences in the friction coefficients resulted from differences in the contact areas. Relationship between wear area ratio and

[13-15] conducted experimentations like hardness, wear behavior at as-cast and age hardened conditions etc on aluminum hybrid metal matrix composites.. The matrix