Equations for fitting water sorption isotherms of foods. III. Evaluation of various three‐parameter models

The objective of the present study is to evaluate the capacity of four published three‐parameter equations in describing water sorption isotherms of various types of foods. Thirty‐nine food isotherms obtained from literature and relating to fruits, meats, milk products, proteins, starchy foods and v...

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Detalles Bibliográficos
Autores principales:	BOQUET, R., CHIRIFE, J., IGLESIAS, H.A.
Formato:	JOUR
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09505423_v14_n5_p527_BOQUET
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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