Beta-glucan rich composite flour biscuits: modelling of moisture sorption isotherms and determination of sorption heat

Moisture adsorption isotherms of beta-glucan rich composite flour biscuits were determined at 28, 37 and 45 °C. Experimental data were fitted to 12 mathematical models. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. Statistical testing of sorptio...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Panjagari, Narender Raju, Singh, Ashish Kumar, Ganguly, Sangita, Indumati, Kangampalayam Palaniswamy
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2014
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC4554642/
https://ncbi.nlm.nih.gov/pubmed/26344964
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1658-2
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