The authors acknowledge the financial support from Subsecretaría de Estado de Ciencia y Tecnología de la República Argentina (Programa Nacional de Tecnología de Alimentos).
A New Model for Describing the Water Sorption Isotherm of Foods
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1382–1383, July 1983
How to Cite
CHIRIFE, J., BOQUET, R., FONTÁN, C. F. and IGLESIAS, H. A. (1983), A New Model for Describing the Water Sorption Isotherm of Foods. Journal of Food Science, 48: 1382–1383. doi: 10.1111/j.1365-2621.1983.tb09245.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 4/13/83; accepted 4/29/83.
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