Abstract
The principal theoretical and practical implications of water sorption hysteresis were discussed in some detail by Kapsalis (13) during the last meeting of this series and various other contributors to the previous two meetings have referred to particular aspects or consequences of the hysteresis phenomenon (2, 5, 14, 16, 19, 20).
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CITATION STYLE
APA
Johnston, K. A., & Duckworth, R. B. (1985). The Influence of Soluble Components on Water Sorption Hysteresis. In Properties of Water in Foods (pp. 65–82). Springer Netherlands. https://doi.org/10.1007/978-94-009-5103-7_5
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