EVALUATION OF MONOLAYER MOISTURE CAPACITY AND THE ENERGY CONSTANT OF SOME POWDERED SPICES BY USING BET AND GAB MODELS

  • M Arpah 1)Staf Pengajar Departemen Teknologi Pangan dan Gizi, FATETA, IPB, Bogor, Indonesia
  • E Diyah 2)Alumni Departemen Teknologi Pangan dan Gizi, FATETA, IPB, Bogor, Indonesia
Keywords: BET, GAB, monolayer