Figure 1. Experimental values of aw and m at three different temperatures.
Figure 2. Summary of results.
Figure 3. Model computations.
Figure 4. Regression analysis and GAB constants.
Figure 5. Sorption isotherms for lafun at different temperatures.
Figure 6. Sorption isotherms for soyflour at different temperatures.
Figure 7. Random plots for lafun and soyflour data.
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