Referencias:

• Aguerre, R.J., Suárez, C., Viollaz, P.E., Calculation of the variation of the heat of desorption with moisture content on the basis of the B.E.T. theory (1984) Journal of Food Technology, 19, pp. 325-331
• Bandyopadhyay, S., Weisser, H., Loncin, M., Water adsorption isotherms of foods at high temperatures (1980) Lebensmittel-Wissenschaftund Technologie, 13, pp. 182-185
• Bettelheim, F.A., Volman, D.H., Pectic substances‐water. II. Thermodynamics of water vapor sorption (1957) Journal of Polymer Science, 24, pp. 445-454
• Bushuk, W., Winkler, C.A., Sorption of water vapor on wheat flour, starch and gluten (1957) Cereal Chemistry, 34, pp. 73-85
• Chirife, J., Iglesias, H.A., Boquet, R., On the utilization of the B.E.T. equation to estimate the heat of water sorption in foods (1978) Lebensmittel-Wissenschaft-und Technologic, 11, pp. 222-223
• Iglesias, H.A., Chirife, J., Isosteric heats of water vapor sorption on dehydrated foods. Part II. Hysteresis and heat of sorption. Comparison with B.E.T. theory (1976) Lebensmittel-Wissenschaft-und Technologie, 9, pp. 123-127
• Iglesias, H.A., Chirife, J., B.E.T. monolayer values in dehydrated foods and food components (1976) Lebensmittel-Wissenschaft-und Technologie, 9, pp. 107-113
• Iglesias, H.A., Chirife, J., (1982) Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components, , New York:, Acdemic Press
• Iglesias, H.A., Chirife, J., Correlation of B.E.T. monolayer moisture content in foods with temperature (1984) Journal of Food Technology, 12, pp. 503-506
• Masuzawa, M., Sterling, C., Gel‐water relationships in hydrophilic polymers: thermodynamics of sorption of water vapour (1968) Journal of Applied Polymer Science, 12, pp. 2023-2032
• Roman, G.N., Urbicain, M.J., Rotstein, E., Moisture equilibrium in apples at several temperatures: experimental data and theoretical considerations (1982) Journal of Food Science, 47, pp. 1484-1488
• Suárez, C., Aguerre, R.J., Viollaz, P.E., Analysis of the desorption isotherms of rough rice (1983) Lebensmittel-Wissenschaft-und-Technologie, 16, pp. 176-179

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