A practical approach to water sorption isotherms and the basis for the determination of optimum moisture levels of dehydrated foods
- 1 March 1971
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 6 (1), 85-93
- https://doi.org/10.1111/j.1365-2621.1971.tb01595.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- A new model equation for predicting safe storage moisture levels for optimum stability of dehydrated foodsInternational Journal of Food Science & Technology, 1970
- Determination of the water activity of some hygroscopic food materials by a dew‐point methodJournal of the Science of Food and Agriculture, 1965
- A NEW TREATMENT OF HYGROSCOPIC EQUILIBRIA: APPLICATION TO WALNUTS (JUGLANS REGIA) AND OTHER FOODSaJournal of Food Science, 1957
- Adsorption of Water Vapor by Proteins1Journal of the American Chemical Society, 1944