The present work was carried out in the Laboratory of Physical Properties and Quality Evaluation of Agricultural Products at the National Grain Storage Training Center – CENTREINAR, Federal University of Viçosa, Viçosa, MG, Brazil.
Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels
Article first published online: 23 AUG 2010
© 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 10, pages 2016–2022, October 2010
How to Cite
Corrêa, P. C., Goneli, A. L. D., Júnior, P. C. A., De Oliveira, G. H. H. and Valente, D. S. M. (2010), Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels. International Journal of Food Science & Technology, 45: 2016–2022. doi: 10.1111/j.1365-2621.2010.02373.x
- Issue published online: 24 SEP 2010
- Article first published online: 23 AUG 2010
- (Received 16 March 2010; Accepted in revised form 24 June 2010)
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