Sorption isotherms of coffee in different stages for producing Turkish coffee-Reference-Cited by-同舟云学术

Sorption isotherms of coffee in different stages for producing Turkish coffee

Published:2020-03-03 Issue:5 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Mutlu Ceren¹²^ORCID,Candal‐Uslu Cihadiye¹³^ORCID,Kılıç‐Büyükkurt Özlem⁴^ORCID,Erbaş Mustafa¹^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Engineering Akdeniz University Antalya Turkey

2. Department of Food Engineering Faculty of Engineering Balikesir University Balikesir Turkey

3. Department of Nutrition and Dietetics Faculty of Health Sciences Artvin Coruh University Artvin Turkey

4. Department of Food Technology Applied Science School of Kadirli Osmaniye Korkut Ata University Osmaniye Turkey

Funder

Akdeniz Üniversitesi

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14440

Reference36 articles.

1. Moisture adsorption isotherms of microwave-baked Madeira cake

2. Corn pasta water desorption isotherms;Andrieu J.;Lebensmittel‐Wissenschaft+ Technologie = Food Science+ Technology,1986

3. Kinetic modeling of water sorption by roasted and ground coffee

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