Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree
Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravim...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2016-08-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/681 |