An equation for correlating equilibrium moisture content in foods
The object of this study was to show that a multilayer adsorption equation, originally developed for physical adsorption on nonuniform surfaces, can be used to describe reasonably well the water sorption isotherms of a great variety of foods and food components. Apparently, the proposed equation has...
Guardado en:
| Autores principales: | Iglesias, Héctor Arturo, Lombardi, José Luis |
|---|---|
| Publicado: |
1975
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v10_n3_p289_IGLESIAS http://hdl.handle.net/20.500.12110/paper_09505423_v10_n3_p289_IGLESIAS |
| Aporte de: |
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