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Moisture sorption characteristics of curd (Indian yogurt) powder

✍ Scribed by SHIBY VARGHESE K.; SINIJA V RAMACHANDRANNAIR; HARI NIWAS MISHRA

Book ID
111139792
Publisher
John Wiley and Sons
Year
2009
Tongue
English
Weight
324 KB
Volume
62
Category
Article
ISSN
1364-727X

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## Abstract Moisture equilibrium data (adsorption and desorption) of rice flour were determined using the static gravimetric method of saturated salt solutions at three storage temperatures: 10, 20 and 30Β°C. The range of water activities for each temperature was from 0.11 to 0.85. Equilibrium moist