Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?-Reference-Cited by-同舟云学术

Water sorption isotherms of foods and foodstuffs: BET or GAB parameters?

Published:2001-04 Issue:1 Volume:48 Page:19-31
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Timmermann E.O.,Chirife J.,Iglesias H.A.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Modifications of the Brunauer, Emmett and Teller equation;Anderson;Journal of the American Chemical Society,1946

2. Effect of temperature on water vapour sorption by dried milk powders;Berlin;Journal of Dairy Science,1970

3. Bizot, H. (1983). In R. Jowit. Using the GAB model to construct sorption isotherms. Physical Properties of Foods (pp. 43−54). London: Applied Science

4. Adsorption of water vapour by proteins;Bull;Journal of the American Chemical Society,1944

5. Sorption of water vapor on wheat flour starch and gluten;Bushuk;Cereal Chemistry,1957

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