Moisture sorption isotherms and isosteric heat of sorption of coffee in different processing levels
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2010.02373.x/fullpdf
Reference47 articles.
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3. Sorption equilibrium and thermodynamic characteristics of soya bean;Aviara;Biosystems Engineering,2004
4. Experimental and neural network prediction of the performance of the solar tunnel drier for drying of jackfruit bulbs and jackfruit leather;Bala;Journal of Food Process Engineering,2005
5. La qualité du café: ses causes, son appréciation, son amélioration;Barel;Plantations Recherche Developpement,1994
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