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Mathematical modeling of the sorption isotherms of three varieties of industrial cassava
(17th LACCEI International Multi-Conference for Engineering, Education, and Technology, 2013-11-25)
A completely randomized design was used to model the sorption isotherms of three types of industrial cassava. The samples consisted of slices (3.6 cm ×0.6 cm ×0.5 cm) of three varieties of cassava: Corpoica Tai, Corpoica ...