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vol.32 número2ENTREGA DE INFORMACIÓN NUTRICIONAL Y CARACTERIZACIÓN DE LA COMPRA DE ALIMENTOS EN PERMERCADOS índice de autoresíndice de assuntospesquisa de artigos
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Revista chilena de nutrición

versão On-line ISSN 0717-7518

Resumo

PRIETO G, Francisco et al. CAPACITY OF HYDRATATION OF KELOGG'S EXPANDED CEREALS . Rev. chil. nutr. [online]. 2005, vol.32, n.2, pp.150-157. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182005000200010.

The cereals exposed to the free humidity adsorption, reach the adsorption balance quickly. To loss aW (0.10), the three cereals for breakfast yield humidity to means; from values of aW of the 0,53 and greater ones, with time show their capacities of humidity adsorption, which is associate to that in contained cereals they were sugar stop. The rice cereal, as much showed the smaller values of capacity of adsorption in the one of maize but the high capacity generating by consequence a weak hydratation

Palavras-chave : adsorption; water activity; hydratation; Pilosof.

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