Moisture sorption characteristics of ready-to-eat snack food enriched with purslane leaves
Author:
Funder
University Grants Commission
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03657-1.pdf
Reference32 articles.
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3. Caurie MJ (1970) A new model equation for predicting safe storage moisture levels for optimum stability of dehydrated foods. Int J Food Technol 5:301–307. https://doi.org/10.1111/j.1365-2621.1970.tb01571.x
4. Chauhan GS, Bains GS (1988) Effect of some extruder variables on physicochemical properties of extruded rice—legume blends. Food Chem 27:213–224. https://doi.org/10.1016/0308-8146(88)90064-7
5. Chirife J, Iglesias HA (1978) Equations for fitting water sorption isotherms of foods: part 1—a review. J Food Technol 13:159–174. https://doi.org/10.1111/j.1365-2621.1978.tb00792.x
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