Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready-to-eat breakfast cereal

International Journal of Food Science and Technology

Volumn 34, Issue 1, 1999, Pages 47-57

  Machado, M Fátima ^a   Oliveira, Fernanda A R ^b   Cunha, Luís M ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b UNIVERSITY OF MACAU   (Macao)

Author keywords

Extruded cereal; Kinetic modelling; Microstructural analysis; pH; Viscosity; Weibull probabilistic model

Indexed keywords

ZEA MAYS;

EID: 0033473139     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1999.00238.x     Document Type: Article

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