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International Journal of Food Properties Volume 5, 2002 - Issue 3
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Original Articles

MODELLING SORPTION ISOTHERMS OF LAFUN AND SOYFLOUR USING A SPREADSHEET

Ayoade Kuye Department of Chemical Engineering, University of Port Harcourt, Port Harcourt, PMB 5323, NigeriaCorrespondence[email protected]
&
Lateef Oladimeji Sanni Department of Food Science and Technology, University of Agriculture, Abeokuta, Nigeria
Pages 599-610 | Received 22 Mar 2001, Accepted 10 Oct 2001, Published online: 06 Feb 2007

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Read on this site (4)

Jixian Zhang & Gauri S. Mittal. (2013) Prediction of Equilibrium Moisture Content of Various Foods Using a Neural Network. International Journal of Food Properties 16:6, pages 1211-1221.
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A. Kuye & I. Ariri. (2005) Modeling the Equilibrium Moisture Sorption Data for Some Nigerian Foods. International Journal of Food Properties 8:1, pages 1-13.
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Siriwan Tungsangprateep & V. K. Jindal. (2004) Sorption Isotherms and Moisture Diffusivity in Fried Cassava-Shrimp Chips. International Journal of Food Properties 7:2, pages 215-227.
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A. M. Pagano & R. H. Mascheroni. (2003) Water Sorption of Amaranthus cruentus L. Seeds Modelled by GAB Equation. International Journal of Food Properties 6:3, pages 369-391.
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Articles from other publishers (1)

Peng Zhou & Theodore P. Labuza. (2007) Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage. Food Biophysics 2:2-3, pages 108-116.
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