Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice
Author:
Funder
Hacettepe Üniversitesi
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-023-04338-2.pdf
Reference18 articles.
1. Machado MF, Oliveira FAR, Cunha LM (1999) Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready-to-eat breakfast cereal. Int J Food Sci Technol 34:47–57. https://doi.org/10.1046/j.1365-2621.1999.00238.x
2. Marabi A, Saguy IS (2008) Rehydration and reconstitution of foods. Adv Food Dehydration. https://doi.org/10.1201/9781420052534.ch9
3. Turhan M, Sayar S, Gunasekaran S (2002) Application of Peleg model to study water absorption in chickpea during soaking. J Food Eng 53:153–159. https://doi.org/10.1016/S0260-8774(01)00152-2
4. Saguy IS, Marabi A, Wallach R (2005) New approach to model rehydration of dry food particulates utilizing principles of liquid transport in porous media. Trends Food Sci Technol 16:495–506. https://doi.org/10.1016/j.tifs.2005.07.006
5. Cunningham SE, McMinn WAM, Magee TRA, Richardson PS (2007) Modelling water absorption of pasta during soaking. J Food Eng 82:600–607. https://doi.org/10.1016/j.jfoodeng.2007.03.018
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