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      Water Sorption Isotherms of Raisins, Currants, Figs, Prunes and Apricots

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      Journal of Food Science
      Wiley-Blackwell

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          Application of the GAB model to the moisture sorption isotherms for dried fruits

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            Water vapor sorption hysteresis in dehydrated food

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              Effect of Temperature on the Water Adsorption Isotherms of Sultana Raisins

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                Author and article information

                Journal
                Journal of Food Science
                J Food Science
                Wiley-Blackwell
                0022-1147
                1750-3841
                November 1990
                November 1990
                : 55
                : 6
                : 1594-1597
                Article
                10.1111/j.1365-2621.1990.tb03578.x
                d4712f15-66da-46ea-8991-68c7d2c23837
                © 1990

                http://doi.wiley.com/10.1002/tdm_license_1.1

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