Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder
Author:
Funder
Ministry of Food Processing Industries
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3340-6/fulltext.html
Reference38 articles.
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2. Al-Muhtaseb AH, McMinn WAM, Magee TRA (2002) Moisture sorption isotherm characteristics of food products: a review. Food Bioprod Process 80:118–128
3. Arslan N, Toğrul H (2005) Moisture Sorption Isotherms for Crushed Chillies. Biosys Eng 90:47–61
4. Basu S, Shivhare US, Mujumdar AS (2006) Models for sorption isotherms for foods: a review. Dry Technol 24:917–930
5. Belitz HD, Grosch W, Schieberle P (2009) Food chemistry, 4th edn. Springer, Berlin
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