Food and Nutrition Sciences, 2014, 5, 153-157
Published Online January 2014 (http://www.scirp.org/journal/fns)
http://dx.doi.org/10.4236/fns.2014.5202

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2013 Water Adsorption Isotherms of Amaranth (Amaranthus caudatus) Flour

Water sorption isotherms are unique for individual food materials and can be used directly to predict shelf life and determine proper storage conditions. In this context, the aim of this study was to determine the moisture adsorption isotherms of amaranth flour at 15˚C, 25˚C and 35˚C in a range...
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