Modelling Water Absorption Kinetics of Abrohemaa, Omankwa, and Akposoe Maize Varieties
Isaac Godfred Antwi · Asian Food Science Journal · 2022
The study investigated the effect of temperature and variety on water absorption kinetics of three Ghanaian maize varieties (Abrohemaa, Omankwa, and Akposoe) during soaking and also to generate the required moisture diffusivity data for the varieties. The study employed a gravime...
Open access
Research Article
10.9734/afsj/2022/v21i630433