SYAMSURI, R. .; DIRPAN, A.; LAGA, A. .; SALENGKE, S. Characteristics of Isothermic Sorption Curves and Determination of the Best Equation Model for Egg Flour. Indonesian Food Science and Technology Journal, [S. l.], v. 7, n. 2, p. 180-187, 2024. DOI: 10.22437/ifstj.v7i2.33865. Disponível em: https://mail.online-journal.unja.ac.id/ifstj/article/view/33865. Acesso em: 20 nov. 2024.