A BET approach to multilayer adsorption in swelling products-Reference-Cited by-同舟云学术

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A BET approach to multilayer adsorption in swelling products

Published:2014-02 Issue: Volume:122 Page:68-71
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Pantuso F.S.,Tolaba M.P.,Aguerre R.J.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Swelling and pore structure in starchy materials;Aguerre;J. Food Eng.,1989

2. New BET type multilayer sorption isotherms. Part I: Theoretical derivation of the model;Aguerre;Lebensmittel-Wissenschaft und-Technologie,1989

3. Modification of the BET equation;Anderson;J. Am. Chem. Soc.,1946

4. Moisture and heat transfer modelling during durum wheat pasta drying;Andrieu,1986

5. Using the GAB model to construct sorption isotherms;Bizot,1983

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