Influence of sugar composition on water sorption isotherms and on glass transition in apricots-Reference-Cited by-同舟云学术

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Influence of sugar composition on water sorption isotherms and on glass transition in apricots

Published:2012-07 Issue:2 Volume:111 Page:403-411
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Djendoubi Mrad Nadia,Bonazzi Catherine,Boudhrioua Nourhène,Kechaou Nabil,Courtois Francis

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Effect of water activity on glass transitions of date pastes;Ahmed;Journal of Food Engineering,2005

2. Water sorption isotherms of starch powders. Part 1: Mathematical description of experimental data;Al-Muhtaseb;Journal of Food Engineering,2004

3. Water sorption isotherms of starch powders. Part 2: thermodynamic characteristics;Al-Muhtaseb;Journal of Food Engineering,2004

4. AOAC. (1995). Official methods of analysis, 16th ed., Association of Official Analytical Chemists, 37, pp. 1–10.

5. Sorption isotherms of sugars;Audu;Lebensmittel Wissenschaft and Technologie,1978

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