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Moisture sorption curves of fruit and nut cereal bar prepared with sugar and sugar substitutes
Low sugar, low fat, dry fruit and nut cereal bars without sugar were prepared using cereals, nuts, and sugar substitutes. The sorption characteristics of the bars prepared with sugar substitutes in comparison with that of sugar were studied by keeping the bars at water activity (a(w)) from 0.1 to 0....
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4348267/ https://ncbi.nlm.nih.gov/pubmed/25745238 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1101-0 |
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