AquaSorp Users Manual 11. Further Reading Chau,K.V., J.J.Heinis, and M.Perez. 1982. Sorption isotherms and drying rate of Mullet fish and roe. J Food Sci 47:13-18. Chen,C.C. 2002. Moisture sorption isotherms of pea seeds. J Food Eng 58:45-51. Cheng,L.H., A.A.Karim, and C.C.Seow. 2006. Effects of Water-Glycerol and Water-Sorbitol Interactions on the Physical Properties of Konjac Glucomannan Films. J Food Sci 71:E062-E067. Constantino,H.R., J.G.Curley, and C.C.HSU. 1997. Determining the Water Sorption Monolayer of Lyophilized Pharmaceutical Proteins. Journal of Pharmaceutical Sciences 86:1390-1393. Diamante,L.M., and P.A.Munro. 1990. Water desorption isotherms of two varieties of sweet potato. International Journal of Food Science & Technology 25:140-147. Diamante,L.M., P.A.Munro, and M.G.Weeks. 1992. Moisture sorption behaviour of mineral acid, lactic and rennet caseins in the temperature range 27-80 C. Journal of Dairy Research 59:307-319. Dole,M., andL.Faller. 1950. Water sorption by synthetic high polymers. J Am Chem Soc 12:414-419. Gal,S. 1968. The water vapor sorption isotherms of various sorbents. Chimia 22:409.
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