Moisture sorption characteristics of composite foods filled with chocolate

Journal of Food Science

Volumn 64, Issue 2, 1999, Pages 300-302

  Kim, Suk Shin ^a   Kim, S Y ^b   Kim, D W ^c   Shin, S G ^d   Chang, K S ^e  

^a The Catholic University of Korea   (South Korea)

^b Gongcheon Consulting Co   (South Korea)

^c Chungkyung Technical College   (South Korea)

^d Korea Institute of Food Hygiene   (South Korea)

^e Chungnam National University   (South Korea)

Author keywords

Chocolate; Composite foods; Cookie; Cracker; Moisture sorption isotherms

Indexed keywords

EID: 0032906976     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15887.x     Document Type: Article

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