Sorption isotherm modelling of chilgoza pine nuts (Pinus gerardiana)

Author:

Nayab Ahmad Khalid,Valík ĽubomírORCID,Ačai Pavel

Funder

Slovenská Akadémia Vied

Ministerstvo školstva, vedy, výskumu a športu Slovenskej republiky

Cultural and Educational Grant Agency of the Ministry of Education Science Research and Sport of the Slovak Republic

Vedecká Grantová Agentúra MŠVVaŠ SR a SAV

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Models of sorption isotherms for food: Uses and limitations;Andrade;Vitae, Revista de la Facultad de Química Farmacéutica,2011

2. Incidence of aflatoxins contamination in dry fruits and edible nuts collected from Pakistan;Asghar;Food Control,2017

3. Moisture sorption isotherms and isotherm model performance evaluation for food and agricultural products;Aviara,2020

4. Pine nuts: A review of recent sanitary conditions and market development;Awan;Forests,2017

5. Moisture effects on food's chemical stability;Bell,2007

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