Application of the GAB model to the moisture sorption isotherms for dried fruits
作者： Z.B. Maroulis , E. Tsami , D. Marinos-Kouris , G.D. Saravacos
DOI: 10.1016/0260-8774(88)90069-6
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摘要: … errors between the experimental and the predicted values of the equilibrium moisture … The GAB model has been applied accurately to the sorption isotherms for ground coffee in the …
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