Shelf life estimation of glassy confections using moisture sorption isotherms
Author:
Affiliation:
1. Universidade do Vale do Rio dos Sinos – UNISINOS São Leopoldo Brazil
2. Instituto Federal Sul‐rio‐grandense – IFSUL Pelotas Brazil
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14024
Reference44 articles.
1. Water vapor and oxygen barrier estimation in designing a single-serve package of powdered infant formula for required shelf life
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3. Sustainability in the winemaking industry: An analysis of Southern Brazilian companies based on a literature review
4. Models for Sorption Isotherms for Foods: A Review
5. Ecodesign case studies for furniture companies using the analytic hierarchy process;Borchardt M.;International Journal of Industrial Engineering,2012
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