Moisture diffusivity in sponge cake as related to porous structure evaluation and moisture content

Journal of Food Science

Volumn 68, Issue 2, 2003, Pages 555-562

  Guillard, V ^a   Broyart, B ^b   Bonazzi, C ^b   Guilbert, S ^c   Gontard, N ^a  

^a UNIV MONTPELLIER   (France)

^b AGROPARISTECH   (France)

^c CEMAGREF   (France)

Author keywords

ESEM; Microstructure evaluation; Moisture diffusion; Porous product

Indexed keywords

EID: 0013139380     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05711.x     Document Type: Article

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