Modelling sorption kinetic of sponge cake crumb added with milk syrup

International Journal of Food Science and Technology

Volumn 48, Issue 8, 2013, Pages 1649-1660

  Díaz Ramírez, Mayra ^a   Calderón Domínguez, Georgina ^a   Chanona Pérez, J Jorge ^a   Janovitz Klapp, Arturo ^b   López Santiago, Rubén ^a   Farrera Rebollo, Reynold R ^a   De La Paz Salgado Cruz, Ma ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b Productos Rich SA de CV   (Mexico)

Author keywords

Cake crumb microstructure; Kinetic sorption; Peleg model; Sorption rate

Indexed keywords

CRUMB MICROSTRUCTURE; KINETIC SORPTION; PELEG MODEL; POROUS STRUCTURES; SORPTION CAPACITIES; SORPTION CHARACTERISTICS; SORPTION KINETICS; SORPTION RATE;

GELATION; RATE CONSTANTS;

SORPTION;

EID: 84880327226     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12135     Document Type: Article

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