From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans ( Vigna angularis ) - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue FOOD AND BIOPRODUCTS PROCESSING Année : 2015

From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans ( Vigna angularis )

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hal-03825387 , version 1 (22-10-2022)

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Alberto Claudio Miano, Pedro Esteves Duarte Augusto. From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans ( Vigna angularis ). FOOD AND BIOPRODUCTS PROCESSING, 2015, 96, pp.43--51. ⟨10.1016/j.fbp.2015.06.007⟩. ⟨hal-03825387⟩
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