Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins

Author:

Stępień Anna,Witczak Mariusz,Witczak Teresa

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. State diagram, water sorption isotherms and color stability of pumpkin (Cucurbita pepo L.);Al-Ghamdi;Journal of Food Engineering,2020

2. Moisture sorption isotherm characteristics of food products: A review;Al-Muhtaseb;Food and Bioproducts Processing,2002

3. Models of sorption isotherms for food: Uses and limitations modelos de isotermas de sorcion para alimentos: Usos Y limitaciones;Andrade;Vitae,2011

4. Association of official analytical chemists;Aoac;Official methods of analysis,1990

5. Chemical composition and biological activity of ripe pumpkin fruits (Cucurbita pepo L.) cultivated in Egyptian habitats;Badr;Natural Product Research,2011

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