Controlling moisture transport in a cereal porous product by modification of structural or formulation parameters

Food Research International

Volumn 40, Issue 4, 2007, Pages 461-469

  Roca, Elisabeth ^a,b   Broyart, Bertrand ^c   Guillard, Valérie ^a   Guilbert, Stéphane ^a   Gontard, Nathalie ^a  

^a UMR IATE   (France)

^b Masterfoods France ^*  (France)

^c CEMAGREF   (France)

Author keywords

Effective moisture diffusivity; Fat content; Porosity; Sponge cake; Water sorption isotherm

Indexed keywords

DIFFUSION; FOOD PRODUCTS; MASS TRANSFER; POROSITY; SWELLING; WATER ABSORPTION;

EFFECTIVE MOISTURE DIFFUSIVITY; FAT CONTENT; SPONGE CAKE; WATER SORPTION ISOTHERM;

MOISTURE CONTROL;

EID: 33947309568     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.07.015     Document Type: Article

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