Adsorption isotherms of maria biscuits from different brands
This study aimed to determine the adsorption curves of Maria biscuits from dif- ferent brands at temperatures of 25 and 40C. The equilibrium between the sample and the atmosphere was achieved by placing the samples inside flasks containing saturated salts, at the temperatures studied for 5 days, to...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2014
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/2207 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/2207 |