Assessing the structural stability of gluten-free snacks with different dietary fiber contents from adsorption isotherms

LWT

Volumn 73, Issue , 2016, Pages 576-583

  Hoyos Leyva, J D ^a   Agama Acevedo, E ^a   Bello Perez, L A ^a   Vernon Carter, E J ^b   Alvarez Ramirez, J ^b  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Critical water activity; Dietary fiber; GAB model; Snacks; Water adsorption

Indexed keywords

ADSORPTION ISOTHERMS; GRAIN (AGRICULTURAL PRODUCT); MOISTURE; MOISTURE DETERMINATION; STABILITY;

CRITICAL WATER ACTIVITY; DIETARY FIBERS; GAB MODEL; SNACKS; WATER ADSORPTION;

ADSORPTION;

EID: 84977615872     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.06.042     Document Type: Article

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