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المؤلفون: Albena G. Durakova, Nikolay D. Menkov
المصدر: Food Technology and Biotechnology, Vol 45, Iss 1, Pp 96-100 (2007)
مصطلحات موضوعية: modelling, sesame flour, sorption isotherm, lcsh:Food processing and manufacture, lcsh:TP368-456, lcsh:Biotechnology, lcsh:TP248.13-248.65
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doajarticles::6c032f0001f7d91b26f04c1e251dd3ed
http://hrcak.srce.hr/file/48177