ASSESSMENT of A SEMI‐EMPIRICAL FOUR PARAMETER GENERAL MODEL FOR SIGMOID MOISTURE SORPTION ISOTHERMS1
- 1 February 1993
- journal article
- Published by Wiley in Journal of Food Process Engineering
- Vol. 16 (1) , 21-37
- https://doi.org/10.1111/j.1745-4530.1993.tb00160.x
Abstract
No abstract availableKeywords
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- Application of the GAB model to the moisture sorption isotherms for dried fruitsJournal of Food Engineering, 1988
- Development of B.E.T.-Like Models for Sorption of Water on Foods, Theory and RelevancePublished by Springer Nature ,1985
- WATER ACTIVITY AND ITS ESTIMATION IN FOOD SYSTEMS: THEORETICAL ASPECTSPublished by Elsevier ,1981