Hygroscopic Mechanism of Blueberry Powder Based on Glass Transition Theory
Blueberry powder was made from two varieties of blueberries, ‘Jewelry’ and ‘Coast’, and the quality changes of blueberry powder before and after moisture sorption were studied. The hygroscopic isotherms of blueberry powder at different temperatures (5, 15, 25, 35 and 45 ℃) were measured by static we...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2023-02-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-3-005.pdf |
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