INFLUENCE OF THE COMPOSITION OF MILK POWDER ON WATER ACTIVITY APPLYING THE GAB MODEL
The use of sorption isotherms at 25°C, for analyze the influence of water activity (aw) of the different compositions of whole milk, skim and low in lactose powder, was study. Precisely the latter incorporating previous work can extend the differential behavior of the various components. The work ca...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Executive Business School
2016-03-01
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| Series: | Avances en Ciencias e Ingeniería |
| Subjects: | |
| Online Access: | http://www.exeedu.com/publishing.cl/inicio.php?lnk=ctnd&id=356 |