Influence of oil content on sorption isotherms of four varieties of peanut at 25°C

Author:

Bianco A.M,Boente G,Pollio M.L,Resnik S.L

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Bender, F. E., Douglas, F. W., & Kramer, A. (1982). Statistical methods for food and agriculture (pp. 132–139). Westport, CT: Avi

2. Comparison of water sorption behaviour of three rice varieties under different temperatures;Bianco;Journal of Food Engineering,1997

3. Sorption isotherms of Argentine maize hybrids;Boente;Anales de la Asociación Quı́mica Argentina,1994

4. Sorption iostherms of corn – Study of mathematical models;Boente;Journal of Food Engineering,1996

5. Multivariate statistical analysis of water sorption data of Argentine sorghum;Boente;Journal of Food Engineering,1995

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