Application of GAB or other models for water sorption isotherms determination of traditional bakery products

Academic Article

Publication Date:

2009

Short description:

Application of GAB or other models for water sorption isotherms determination of traditional bakery products / Secchi, N; Catzeddu, P; Roggio, T; Scano, Ea; Mura, G; Piga, Antonio. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - Special Issue:(2009), pp. 30-32.

Iris type:

1.1 Articolo in rivista

List of contributors:

Secchi, N; Catzeddu, P; Roggio, T; Scano, Ea; Mura, G; Piga, Antonio

Authors of the University:

PIGA Antonio

Handle:

https://iris.uniss.it/handle/11388/84601

Published in:

ITALIAN JOURNAL OF FOOD SCIENCE

Journal