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Publikováno v:
Bioscience, Biotechnology, and Biochemistry. 58:475-481
Solution thermodynamics was applied to the water sorption isotherms of foods. First, we corrected Le Maguer’s theory. By this correction, it was found that the same thermodynamic equations were applicable to both water sorption data measured at con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f163fcbfcfc0a5ee3b767e47e74d0c67
https://doi.org/10.1271/bbb.58.475
https://doi.org/10.1271/bbb.58.475
