Monolayer values at 30°C of various spices as computed by the BET and GAB models

• 7 February 1997
• journal article
• research article
• Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
• Vol. 204  (2) , 109-112
• https://doi.org/10.1007/s002170050046

Abstract

Keywords

• KEY WORDS BET EQUATION
• GAB EQUATION
• MONOLAYER VALUE
• MOISTURE ADSORPTION DATA
• WATER ACTIVITY
• SPICES