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A New Model for Describing the Water Sorption Isotherm of Foods

✍ Scribed by JORGE CHIRIFE; REINALDO BOQUET; CONSTANTINO FERRO FONTÁN; HÉCTOR A. IGLESIAS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A MODEL FOR DESCRIBING THE WATER SORPTIO

✍ HÉCTOR A. IGLESIAS; JORGE CHIRIFE 📂 Article 📅 1976 🏛 Institute of Food Technologists 🌐 English ⚖ 818 KB

The applicability of the GAB model to fo

✍ Piotr P. Lewicki 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 323 KB

Analysis of a Model for Water Sorption P

✍ C. FERRO FONTAN; J. CHIRIFE; E. SANCHO; H. A. IGLESIAS 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 554 KB

Modeling of water sorption isotherm for

✍ Guilan Peng; Xiaoguang Chen; Wenfu Wu; Xiujuan Jiang 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 179 KB

Equations for fitting water sorption iso

✍ JORGE CHIRIFE; HECTOR A. IGLESIAS 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 865 KB

Equations for fitting water sorption iso

✍ REINALDO BOQUET; JORGE CHIRIFE; HÉCTOR A. IGLESIAS 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 421 KB