A single layer moisture absorption theory as a basis for the stability and availability of moisture in dehydrated foods
- 28 June 1971
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 6 (2), 193-201
- https://doi.org/10.1111/j.1365-2621.1971.tb01608.x
Abstract
No abstract availableKeywords
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