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Influence of oil content on sorption isotherms of four varieties of peanutat 25 degrees C
Authors:
Bianco, AM Boente, G Pollio, ML Resnik, SL
Citation:
Am. Bianco et al., Influence of oil content on sorption isotherms of four varieties of peanutat 25 degrees C, J FOOD ENG, 47(4), 2001, pp. 327-331
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