African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Pequi pulp (Caryocar brasiliense Cambess): Drying kinetics and thermodynamic properties

Silva, R. M.
  • Silva, R. M.
  • Federal Institute of Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
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Placido, G. R.*
  • Placido, G. R.*
  • Faculty of the Graduate Program in Animal Science, Federal Institute Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
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Oliveira, D. E. C.
  • Oliveira, D. E. C.
  • Agronomy, Federal Institute of Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
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Silva, M. A. P.
  • Silva, M. A. P.
  • Faculty of the Graduate Program in Animal Science, Federal Institute Goiano - Rio Verde Campus, CP 66, 75901-970, Rio Verde, Goiás, Brazil.
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Caliari, M.
  • Caliari, M.
  • Food Science and Technology, Federal University of Goiás, CP 131, 74690-900, Goiânia - GO, Brazil.
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  •  Received: 26 May 2014
  •  Accepted: 04 August 2014
  •  Published: 13 August 2014

How to cite this article

APA /
Silva, R. M., Placido, G. R., Oliveira, D. E. C., Silva, M. A. P., & Caliari, M. (2014). Pequi pulp (Caryocar brasiliense Cambess): Drying kinetics and thermodynamic properties. African Journal of Biotechnology , 13(33), 3443-3449.
Chicago /
Silva, R. M., Placido, G. R., Oliveira, D. E. C., Silva, M. A. P. and Caliari, M.. "Pequi pulp (Caryocar brasiliense Cambess): Drying kinetics and thermodynamic properties." African Journal of Biotechnology 13, no. 33 (2014): 3443-3449.
MLA /
Silva, et al. "Pequi pulp (Caryocar brasiliense Cambess): Drying kinetics and thermodynamic properties." African Journal of Biotechnology 13.33 (2014): 3443-3449.
DOI /
https://doi.org/10.5897/AJB2014.13944
URL /
https://academicjournals.org/journal/AJB/article-abstract/61E3A8C46628

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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