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The moisture sorption isotherms of whole wheat flour were determined at 10, 20 and 30 °C over a relative humidity range of 10–90%. Two models were applied to the sorption experimental data: the Guggenheim–Anderson–de Boer (GAB) and the Caurie models. The goodness of fit of the mathematical models was statistically evaluated by means of the root mean square per cent error (%RMS), obtaining values between...