Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity

Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the characterization of the textural modifications caused by the moisture adsorption in PCC. Fo...

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Detalles Bibliográficos
Autores principales: Sanchez-Jimenez, Virginia, Gomez Alvarez-Arenas, Tomas E., Rincón, Marta, Benedito, Jose, Garcia-Perez, Jose V.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498708/
https://www.ncbi.nlm.nih.gov/pubmed/36141010
http://dx.doi.org/10.3390/foods11182882

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9498708/
https://www.ncbi.nlm.nih.gov/pubmed/36141010
http://dx.doi.org/10.3390/foods11182882

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