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Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder
Sorption isotherm is a quantitative approach to predict the shelf life of dried foods. Adsorption isotherms of spray dried sweetened yoghurt powder (SYP) were determined by static gravimetric technique at 20, 30, 40 and 50 °C. The data obtained were fitted to eight different sorption models. A non-l...
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| Udgivet i: | J Food Sci Technol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Springer India
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133825/ https://ncbi.nlm.nih.gov/pubmed/30228412 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3340-6 |
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