Zacytuj

1. Cervenka, l.,Rezkova, S. & Kralovsky, J., (2008). Moisture adsorption characteristics of gingerbread, a traditional bakery product in Pardubice, Czech Republic. Journal of Food Engineering. 84, 601-607.10.1016/j.jfoodeng.2007.07.006Search in Google Scholar

2. Cauvain, S. &Young, L. (2000). Bakery food manufacture and quality: water control and effects. Blackwell Science Ltd10.1002/9780470999332Search in Google Scholar

3. Troller, J.A. (1989). Water activity and food quality.” in T.M. Hardman (Eds.). Water in Food Quality, (pp.1-32). London: Elsevier Applied ScienceSearch in Google Scholar

4. Vytrasova, J., Pribanova, P., & Marvanova, L. (2002). Occurrence of xerophilic fungi in bakery gingerbread production. International Journal of Food Microbiology. 72, 91-96Search in Google Scholar

5. Mathlouthi, M. (2001). Water content, water activity, water structure and the stability of foodstuffs. Food Control. 12, 409-417.10.1016/S0956-7135(01)00032-9Search in Google Scholar

6. Couvain, S.P., Deiler, D.A.L. (1992). Equilibrium relative humidity and the shelf life of cakes. FMBRA Report 50Search in Google Scholar

7. Novasina AG. (2007). Operating Istructions. Lachen, Switzerland: Novasina AGSearch in Google Scholar

8. Bajpai, S. &Tiwari, P. (2013). Investigation Of Moisture Sorption Behaviour of an Indian Sweet ‘Son-Papdi, Journal of Microbiology, Biotechnology and Food Sciences. 5, 2277-2282Search in Google Scholar

9. Lagoudaki, M. & Demertzis, P.G.. (1993) Equilibrium Moisture Characteristics of Foods - Hysteris Effects and Isotherm Models, Lebensmittel-Technologie. 26(4), 71-77. Search in Google Scholar

eISSN:
2344-150X
Język:
Angielski
Częstotliwość wydawania:
2 razy w roku
Dziedziny czasopisma:
Industrial Chemistry, other, Food Science and Technology