Sorption and thermodynamic properties of dry crystallized Palada payasam mix prepared using manual and mechanical stirring
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05111-7.pdf
Reference27 articles.
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2. Al-Muhtaseb AH, McMinn WA, Magee TRA (2004) Water sorption isotherms of starch powders: part 1: mathematical description of experimental data. J Food Eng 61(3):297–307. https://doi.org/10.1016/S0260-8774(03)00133-X
3. Arslan N, Togrul H (2005) Modelling of water sorption isotherms of macaroni stored in a chamber under controlled humidity and thermodynamic approach. J Food Eng 69(2):133–145. https://doi.org/10.1016/j.jfoodeng.2004.08.004
4. Basu S, Shivhar US, Mujumdar AS (2006) Models for sorption isotherms for foods: a review. Dry Technol 24(8):917–930. https://doi.org/10.1080/07373930600775979
5. Blahovec J, Yanniotis S (2008) GAB generalized equation for sorption phenomena. Food Bioprocess Technol 1(1):82–90. https://doi.org/10.1007/s11947-007-0012-3
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