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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© 1985 Martinus Nijhoff Publishers, Dordrecht
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Johnston, K.A., Duckworth, R.B. (1985). The Influence of Soluble Components on Water Sorption Hysteresis. In: Simatos, D., Multon, J.L. (eds) Properties of Water in Foods. NATO ASI Series, vol 90. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5103-7_5
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DOI: https://doi.org/10.1007/978-94-009-5103-7_5
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