| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278843 | Journal of Food Engineering | 2005 | 10 Pages |
Abstract
However, when the GAB isotherm was adjusted at each temperature, a higher quality of agreement was obtained compared with the other isotherms, demonstrating the adequacy of GAB model to describe the experimental data of EMC-ERH for amaranth.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
A.M. Pagano, R.H. Mascheroni,