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...
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| Main Authors: | , , |
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| Format: | Article |
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Elsevier
2000
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/25831/ https://doi.org/10.1016/S0022-474X(99)00026-0 |
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