Models for sorption isotherms for foods: A review
10.1080/07373930600775979
Saved in:
Main Authors: | Basu, S., Shivhare, U.S., Mujumdar, A.S. |
---|---|
Other Authors: | MECHANICAL ENGINEERING |
Format: | Review |
Published: |
2014
|
Subjects: | |
Online Access: | http://scholarbank.nus.edu.sg/handle/10635/68317 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | National University of Singapore |
Similar Items
-
Moisture adsorption isotherms and glass transition temperature of xanthan gum
by: Basu, S., et al.
Published: (2014) -
On the intermittent drying of an agricultural product
by: Chou, S.K., et al.
Published: (2014) -
Experimental investigation of the silica gel-water adsorption isotherm characteristics
by: Ng, K.C., et al.
Published: (2014) -
PHYSICAL PROPERTIES OF HYBRID FOOD MATERIALS
by: SEE XIN YI
Published: (2021) -
Investigation of the Interaction of Polar Molecules on Graphite Surface: Prediction of Isosteric Heat of Adsorption at Zero Surface Coverage
by: Fan, Wu, et al.
Published: (2017)