MOISTURE SORPTION ISOTHERM CHARACTERISTICS OF AWARA FOOD. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 4, n. 2, p. 620–626, 2020. DOI: 10.33003/fjs-2020-0402-247. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/247. Acesso em: 7 sep. 2025.