01140naa a2200337 a 450000100080000000500110000800800410001902200140006002400410007410000200011524501480013526000090028365000140029265000120030665300410031865300340035965300250039365300280041865300260044665300290047265300410050165300220054265300280056470000170059270000260060970000230063570000200065870000230067870000260070177300750072720988802018-11-06       2018    bl uuuu     u00u1 u    #d  a1981-67237 adoi.org/10.1590/1981-6723.207172DOI1 aGALDEANO, M. C.  aMoisture sorption isotherms of raw and extruded wholemeal sorghum flours studied by the dynamic and salt slurry methods.h[electronic resource]  c2018  aExtrusion  aFarinha  aArmazenamento de farinhas de cereais  aAutomated sorption instrument  aCereal flour storage  aCoeficiente de difusão  aDiffusion coefficient  aExtrusão termoplástica  aInstrumento de sorção automatizado  aSorption isotherm  aThermoplastic extrusion1 aTONON, R. V.1 aCARVALHO, C. W. P. de1 aMENEZES, N. dos S.1 aNOGUEIRA, R. I.1 aLEAL JUNIOR, W. F.1 aMINGUITA, A. P. da S.  tBrazilian Journal of Food Technology, Campinasgv. 21, e2017207, 2018.