More reasons to add less salt – NaCl's unfavourable impact on glass transition and moisture sorption of amorphous maltose-NaCl blends-Reference-Cited by-同舟云学术

More reasons to add less salt – NaCl's unfavourable impact on glass transition and moisture sorption of amorphous maltose-NaCl blends

Published:2021-06 Issue: Volume:298 Page:110499
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

See Xin Yi^ORCID,Forny Laurent,Dupas-Langlet Marina,Meunier Vincent,Zhou Weibiao

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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4. Guidelines on Food Fortification with Micronutrients;Dary,2006

5. A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples;Dupas-Langlet;J. Food Eng.,2016

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