Moisture sorption isotherm studies of formulated rice and soya based ready-to-eat breakfast cereals using B.E.T. model

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dc.contributor.authorFelix, E.D.
dc.contributor.authorMahendran, T.
dc.date.accessioned2020-11-16T07:03:34Z
dc.date.available2020-11-16T07:03:34Z
dc.date.issued2011
dc.identifier.citationSabaragamuwa University Journal, 10(1):p.20-31
dc.identifier.urihttps://dl-susl.nsf.gov.lk/handle/1/662
dc.publisherSabaragamuwa University of Sri Lanka:Belihuloya
dc.subjectB.E.T. model
dc.subjectIsotherm
dc.subjectMoisture sorption
dc.subjectSoyabean
dc.subjectRice
dc.titleMoisture sorption isotherm studies of formulated rice and soya based ready-to-eat breakfast cereals using B.E.T. model
dc.typeArticle

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