{"title":"Sorption Isotherm Characteristics of Water Yam (Dioscorea alata) Flour","authors":"A. F. Okeleye, T. Morakinyo, C. T. Akanbi","doi":"10.36478/jftech.2019.46.52","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15737,"journal":{"name":"Journal of Food Technology","volume":"89 1","pages":"46-53"},"PeriodicalIF":0.0000,"publicationDate":"2020-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36478/jftech.2019.46.52","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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