On the Local Isotherm Concept and Modes of Moisture Binding in Food Products
As mentioned in the literature it was found that application of Henderson's equation to moisture sorption data in foods and food components can be used to characterize three “local isotherms”. However, the analysis of 174 sorption isotherms comprising 71 different food products indicates that,...
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| Autores principales: | Iglesias, H.A., Chirife, J. |
|---|---|
| Formato: | JOUR |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00218561_v24_n1_p77_Iglesias |
| Aporte de: |
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