Fungal spoilage of starch-based foods in relation to its water activity (aw)
Equilibrium moisture contents of starch-based foods were determined at nine levels of relative humidity ranging from 10% to 98%, using a static desiccator technique. From the water adsorption isotherms, the critical moisture contents (% dry basis), i.e. the moisture contents to be maintained at 25°C...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Published: |
Elsevier
2000
|
| Subjects: | |
| Online Access: | http://eprints.um.edu.my/25831/ https://doi.org/10.1016/S0022-474X(99)00026-0 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|