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Syamsuri, R. , Dirpan, A., Laga, A. and Salengke, S. 2024. Characteristics of Isothermic Sorption Curves and Determination of the Best Equation Model for Egg Flour. Indonesian Food Science and Technology Journal. 7, 2 (Jul. 2024), 180-187. DOI:https://doi.org/10.22437/ifstj.v7i2.33865.