Determination of storage conditions for new biscuits using their sorption isotherms

Article English OPEN
G. Diukareva ; A. Pak ; A. Gasanova (2015)
  • Publisher: National university of food technologies
  • Journal: Ukrainian Food Journal (issn: 2304-974X, eissn: 2313-5891)
  • Subject: Biscuit | Sorption | Pore | Elamine | Stevioside | Food processing and manufacture | TP368-456

Introduction For the formation of biscuits quality natural carrier of iodine and sweetener from stevia leaves were used. Desorption of moisture is the dominant process, which will determine the guaranteed shelf life of biscuits. T... View more
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