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Study of sorption behavior, shelf life and colour kinetics of vacuum puffed honey powder at accelerated storage conditions
In the study, the storage life of vacuum puffed honey powder at accelerated storage environment (90 % relative humidity and 36 °C) was computed by determining the sticky-point moisture content as the critical parameter of the honey powder. The value of monolayer moisture content in the GAB model was...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2016
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4921083/ https://ncbi.nlm.nih.gov/pubmed/27407199 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2204-1 |
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