1. © The Author(s) 2015. Published by Science and Education Publishing.
Table 3. Variations on water sorption value of Kithul flour with the time
Sample
1hr
2hr
3hr
22hr
36hrs
48hr
72hr
Raw Kithul Flour
9.94±1.05
11.27±0.64
12.92±1.06
22.18±0.52
22.43±0.46
29.47±0.4
Each value represents the means of three estimations of three samples of raw Kithul flour.
J A A C Wijesinghe et al. Kithul Flour (Caryota urens) as a Potential Flour Source for Food Industry. American Journal of
Food Science and Technology, 2015, Vol. 3, No. 1, doi: /ajfst-3-1-2
© The Author(s) Published by Science and Education Publishing.