Determination and modeling of desorption isotherms of Maria biscuits from different brands

Conference object English OPEN
Pereira, DFC; Correia, PMR; Guiné, Raquel;
  • Subject: Maria biscuit | Isotherms

Biscuits (sweet, strongly sweet, semi-sweet biscuits, crackers, wafers) are characterized by a low moisture content in the final product and high levels of fat and sugar [1]. Dehydrated foods, such as biscuits, are very sensitive to gain moisture from the surrounding at... View more
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